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.
Equipment
- Small saucepan
- whisk
- Measuring jug/cup
Ingredients
- 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
Instructions
- 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.