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Riesling-Sauce (Rieslingsaus): recipe illustration
Sauces & basics

Riesling-Sauce (Rieslingsaus)

A creamy sauce made with Moselle white wine, flavoured with melting shallots and typical of Luxembourgish cooking. It goes beautifully with white meats, fish and vegetables.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

232 kcal per serving

Protein
2.1 g
Carbohydrates
6 g
of which sugars
1.7 g
Fat
18.2 g
of which saturated fat
12.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely slice the shallots.
  2. Melt the butter in a saucepan and cook the shallots for 3 minutes without colouring them.
  3. Sprinkle in the flour, stir for 1 minute, then pour in the Riesling while whisking and let it reduce by half.
  4. Add the stock and simmer for 8 minutes until the sauce thickens slightly.
  5. Off the heat, stir in the cream and mustard, season and warm gently without letting it boil.

Variations and tips

Light sauce. Replace the cream with 100 g of whipped fromage blanc for a lighter sauce.

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Original Ecomely recipe.