Creamy Vino Sauce

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4.0 by 61 people

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  • Makes: 6 servings
  • Serving Size: 1/3 cup sauce
  • Start to Finish: 20 mins

Creamy Vino Sauce

Directions

  1. In a medium saucepan, cook onion and garlic in hot butter over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Stir in flour, salt, and pepper. Add cream and wine all at once. Cook and stir until thickened and bubbly. Add cheese. Cook and stir for 1 minute more. Stir in parsley and basil.
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Nutrition Facts (Creamy Vino Sauce)

  • Per serving:
  • 257 kcal cal.,
  • 24 g fat
  • (15 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 86 mg chol.,
  • 322 mg sodium,
  • 4 g carb.,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

61 Ratings
1475 Days Ago
This was delicious. I had some roasted vegetable ravioli from Costco and needed to make a sauce to accompany them with things I had on hand. This is easy, very tasty, and a breeze to make. I used some fresh thyme from my herb garden instead of the called for herbs and doubled the recipe. No other changes made. Use a drier white wine... mine was a Sauvignon Blanc mix and worked perfectly. I will probably use this recipe for Christmas dinner for family because you can make ahead and store for use in a couple days.
1488 Days Ago
I wanted to post a review for this sauce, because I've had trouble making cream sauces lately but this one came out perfectly! I followed the instructions to a T, with one small minor change for personal preference: since I hate onions, I subbed 1/4 tsp of onion powder in along with the salt and pepper. That aside, I made this with fresh sage as the second herb, and used it to top a crab ravioli, and it was amazing. If anyone is hesitant to make cream sauces or hasn't found the right one yet, I would start here for sure.

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