This creamy herb sauce goes very well with fish and rice dishes.

When I was growing up, my mother used to make fish fillets with an herb crust. As a side dish, she served rice with a creamy herb sauce, which she usually bought as a powdered mix in a sachet. All you had to do was add water and bring it to a boil.

To put this into perspective: my mother was a very good cook, and I learned a lot from her. But when it came to “Schlemmerfilet mit Reis” (see my recipe Fish Fillet with Herb Crust), she used the ready-made products from the supermarket.

Last but not least:

I mainly use this sauce with my homemade Fish Fillet with Herb Crust Provençal. When the fish is ready, I also add some of the remaining liquid from the fish to the sauce. It gives the sauce a subtle fish flavour and ties the whole dish together.

Creamy Herb Sauce for Fish and Rice

This creamy herb sauce is quick and easy to make and adds delicious flavour to fish and rice. White wine, cream, herbs and lemon make it a perfect homemade alternative to ready-made sauce mixes.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Fish, Main Course

Cuisine Fish, Mediterranean

Servings 4 servings

Equipment

• Small saucepan
• whisk
• Measuring jug/cup

What you need

  

• 2 Tbsp butter
• 1 heaped Tbsp all-purpose flour
• 50 ml (3½ Tbsp) dry white wine
• 250 ml (1 cup + 1 Tbsp) water
• 150 ml (⅔ cup) cream
• ¼ tsp homemade Herbes de Provence Seasoning Mix
• A little lemon juice
• ¼ tsp onion powder optional
• A little garlic powder optional
• Freshly grated nutmeg to taste
• Salt to taste

How to prepare

 

• Melt the butter in a saucepan over medium-high heat. As soon as the butter has melted, add the flour and stir well until you have a smooth paste.
• Gradually add the wine and water, stirring constantly to prevent lumps from forming. Add the cream and bring the sauce to a gentle simmer.
• Season with the Herbes de Provence, salt, lemon juice, and freshly grated nutmeg to taste. Add onion powder and garlic powder if desired.
• Let the sauce simmer gently for 2–3 minutes, stirring occasionally, until it has thickened slightly.
Tip: If you are serving this sauce with my Fish Fillet with Herb Crust Provençal, stir some of the flavourful liquid left in the fish baking dish into the finished sauce. It adds a lovely depth of flavour.

Keyword creamy herb sauce, creamy sauce for rice, fish sauce recipe, herb sauce for fish, Herbes de Provence sauce

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