Creamy White Wine Cheese Sauce

A cheese sauce with white wine is a sophisticated, tangy twist on a classic béchamel or fondue, often used for pasta, macaroni and cheese, or as a dipping sauce for vegetables and bread. The white wine cuts through the richness of the cheese, providing a sharp, acidic balance.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions:

Step 2

Sauté: Melt butter over medium heat. Add shallot/garlic and cook until soft and fragrant (2-3 mins).

Step 3

Roux: Stir in the flour and cook for 1 minute to remove the raw taste.

Step 4

Reduce Wine: Pour in the white wine and simmer, stirring frequently, until it reduces by about half to concentrate the flavor.

Step 5

Add Liquid: Stir in the cream/milk and heat until just simmering.

Step 6

Add Cheese: Remove from heat and gradually whisk in the shredded cheese until melted and smooth.

Step 7

Season: Season with salt, pepper, and nutmeg to taste.

Step 8

Key Tips for Success

Step 9

Best Wine Choice: Use a dry, high-acid white wine. Good options include Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines.

Step 10

Prevent Stringy Cheese: The acid in the wine and lemon juice helps prevent the cheese from breaking.

Step 11

Don't Boil: Once you add the cheese, turn the heat to low or remove it from the heat source entirely to keep the sauce smooth and not tough.

Step 12

Shred Your Own: For the smoothest sauce, avoid pre-shredded bagged cheese, which contains starches that can make the sauce grainy.