Description
This vegan herbed white wine sauce is ready in no time and transforms everything from roasted vegetables to holiday mains. Create restaurant-quality dining at home.
Ingredients
- 2 tablespoons olive oil (or vegan butter)
- 2 shallots, finely minced (or 1 small brown onion)
- ½ teaspoon salt
- 3 garlic cloves, minced
- 1 cup / 250ml dry white wine (Sauvignon Blanc or Pinot Grigio work great, make sure it’s vegan)
- 1½ cups / 375ml vegetable stock (the lighter in colour, the better)
- ½ cup / 125ml unsweetened plant cream (like Flora or Oatly)
- 1 teaspoon cornstarch
- 1½ tablespoons Dijon mustard
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon nutritional yeast
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Sauté aromatics: Heat the olive oil (2 tablespoons) in a pan over medium heat. Add shallots and the salt (½ teaspoon). Cook 3-4 minutes until softened and starting to turn golden. Add the minced garlic and cook another 30 seconds until fragrant.
- Deglaze: Pour in the white wine (1 cup), scraping up any bits from the bottom of the pan. Let it bubble away for 3-4 minutes until reduced by about half.
- Add stock: Pour in the vegetable stock (1½ cups) and cream (½ cup), bring to a gentle simmer. Let it cook for 5 minutes to reduce slightly and intensify flavors.
- Make the slurry: While the sauce simmers, make your cornstarch slurry. Mix the cornstarch (1 teaspoon) with 1 tablespoon of water until fully dissolved.
- Add the rest: Whisk in the slurry, Dijon mustard (1½ tablespoons), sage, rosemary, and nutritional yeast (1 tablespoon). Let it simmer gently for 2-3 minutes. The sauce should coat the back of a spoon.
- Season and adjust: Taste and season generously with salt and pepper.
- Blend: (This step is optional) Transfer the sauce mixture carefully to a cup that you use for a stick blender, and blend until the desired consistency. Alternatively, let it cool slightly and blend in a small blender. I like it smooth, but still see the herb specs in the sauce.
- Serve: Keep warm until serving. You can make this up to a day ahead and gently reheat, adding a splash of stock if it’s thickened too much.
Notes
Wine substitute: If you prefer not to use wine, substitute it with equal parts vegetable stock and 1 tablespoon of apple cider vinegar for a bright acidity.
Make it richer: Add an extra tablespoon of vegan butter at the end for glossy richness.
Serving suggestion: Either drizzle over individual slices or serve in a small jug on the side so people can control how much they want.
Fresh herbs are key: The fresh sage especially makes this taste properly festive.
Storage: Store in an airtight container or bottle and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of vegetable stock if it’s thickened too much.
