AlfredoSauce.us

White Wine Alfredo Sauce

Adding white wine to Alfredo sauce changes its character in a specific way. The wine reduces into the butter before the cream goes in, concentrating its flavor and leaving behind a subtle acidity and depth that a straight cream sauce does not have.

WINE ENRICHED

White Wine Alfredo Sauce

Alfredo sauce made with dry white wine reduced into the butter before the cream goes in, adding depth and a slight acidity.

Prep5 minutes
Cook20 minutes
Total25 minutes
Serves4 servings

Ingredients

  • 1/2 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 2 cups heavy cream
  • 2 cups Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Melt the butter in a skillet over medium heat.
  2. Add the garlic and cook for 1 minute.
  3. Pour in the white wine and raise the heat slightly. Let the wine reduce by half, about 3 to 4 minutes, stirring occasionally.
  4. Pour in the heavy cream and bring to a gentle simmer for 3 to 4 minutes.
  5. Lower the heat and whisk in the Parmesan a handful at a time until smooth.
  6. Season with salt and pepper, top with parsley, and serve over hot pasta.

Notes

Use a wine you would drink. Cooking wine sold in bottles near vinegar tends to be heavily salted and sour, which will throw off the balance of the sauce.
Reducing the wine fully before adding the cream is important. Underreduced wine can taste sharp and raw in the finished sauce.

Why Reduce the Wine First

Wine poured directly into cream can sometimes cause the cream to curdle if the wine is too acidic and the heat is too high. Reducing it into the butter first removes most of the water content and mellows the acidity, making it safe to add the cream without the sauce breaking. It also concentrates the wine flavor significantly, so you get more out of less.

Choosing a Wine

Use a dry white wine with some acidity. Pinot Grigio is the most commonly used option and gives a clean, neutral result. Sauvignon Blanc adds more herbaceous notes. Chardonnay works but can make the sauce taste slightly oaky depending on the bottle. Avoid anything labeled cooking wine since most are heavily salted and add an unpleasant flavor.

Pairing This Sauce

White wine Alfredo works especially well with seafood. Pair it with shrimp using our shrimp Alfredo sauce method or with pan seared salmon from our salmon Alfredo recipe. It is also good with chicken for a slightly more refined version of the classic combination.

Storage

Store in a sealed container in the fridge for up to 3 days. Reheat gently over low heat with a splash of cream.

What wine is best for Alfredo sauce?

A dry, light white wine works best. Pinot Grigio and Sauvignon Blanc are both good choices. Avoid sweet wines, which will make the sauce taste cloying.

Can I make this without wine?

Yes, replace the wine with an equal amount of chicken broth and add a small squeeze of lemon juice to give some of the acidity the wine would normally provide.

Will the alcohol cook off?

Most of the alcohol evaporates during the reduction step. After 3 to 4 minutes at a moderate simmer, very little remains in the sauce.