Savory Sauce with Creme Fraiche & Pan Juices


  • 1 lb of the meat, fish or poultry of your choice
  • 1/4 cup dry white wine
  • 1/2 cup chicken or beef stock. You may also use demi glaze if you choose.
  • 1/4 cup creme Fraiche or sour cream
  • kosher salt and fresh cracked black pepper to taste
This is a versatile sauce the pairs equally well with chicken, meat of fish. The key ingredient in this sauce is Creme Fraiche. However in a pinch you may substitute sour cream.

  • In a saute pan, saute meat of fish to desired doneness.
  • Remove from pan, set aside and keep warm.
  • De-glaze the pan with white wine, and reduce till about 2 tbs remain.
  • Add stock and if desired demi glaze and reduce until about 3 oz’s remain.
  • Turn down heat and add creme fresh and whisk until smooth.
  • Pour sauce over meat chicken or fish.


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