Sherry Cream Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/5/23
Sherry cream sauce in a white bowl with a spoon

The Spruce Eats / Julia Hartbeck

Prep: 8 mins
Cook: 10 mins
Total: 18 mins
Servings: 8 servings
Yield: 1 cup
Nutrition Facts (per serving)
132 Calories
14g Fat
1g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 132
% Daily Value*
Total Fat 14g 17%
Saturated Fat 9g 43%
Cholesterol 41mg 14%
Sodium 130mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 1g
Vitamin C 1mg 3%
Calcium 22mg 2%
Iron 0mg 0%
Potassium 38mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an excellent cream sauce to use with shrimp, scallops, lobster, or fish. The sauce is made with a touch of sherry—just enough to brighten the flavor of the fish or shellfish. Quick to make, this sherry cream sauce will be a popular addition to your repertoire. Spoon some sauce over baked halibut, haddock, snapper, or any other mild white fish or seafood.

A dash of Creole seasoning or freshly grated nutmeg is optional and can add extra flavor and color to the sauce. 

Ingredients

  • 2 tablespoons unsalted butter

  • 1 small clove garlic

  • 1 tablespoon finely chopped shallot, or onion

  • 1 teaspoon clam base, or shrimp or lobster base

  • 1 cup heavy whipping cream

  • 2 tablespoons sherry, or dry white wine

  • 1 dash kosher salt

  • 1 dash freshly ground black pepper

  • 1 dash paprika, optional

  • 1 dash Creole or Cajun seasoning, optional

  • 1 pinch ground nutmeg, optional

Steps to Make It

  1. Gather the ingredients.

    Sherry cream sauce ingredients

    The Spruce / Julia Hartbeck

  2. Melt the butter in a small saucepan over medium-low heat.

    Melt butter in a saucepan

    The Spruce / Julia Hartbeck

  3. Press the garlic or smash it with the side of a knife and then mince it very finely.

    Mince garlic on a cutting board

    The Spruce / Julia Hartbeck

  4. Add minced garlic to butter. Add onion and clam base. Sauté for about 1 minute.

    Garlic and butter cooking in a saucepan

    The Spruce / Julia Hartbeck

  5. Add 1 heavy whipping cream and sherry; bring to a simmer.

    Add cream and sherry to the garlic and butter mixture in the saucepan

    The Spruce / Julia Hartbeck

  6. Reduce heat and simmer for 5 to 8 minutes to reduce the sauce by about 1/4 to 1/3.

    Cook the sherry sauce in the saucepan

    The Spruce / Julia Hartbeck

  7. Taste and add salt and pepper, along with other seasonings you might like.

    Salt and pepper added to the sherry sauce in the saucepan

    The Spruce / Julia Hartbeck

  8. For extra color and flavor, add a dash of paprika, Cajun seasoning, or nutmeg to the sauce.

    Sherry cream sauce in a saucepan

    The Spruce / Julia Hartbeck

Tips

  • The seafood base adds flavor, but you may omit it or use a seafood bouillon or chicken base if necessary. 
  • Serve baked or grilled seafood or fish fillets with rice or pasta and drizzle with a few tablespoons of sauce.
  • Enjoy it with pasta dishes, such as ravioli, lasagna, or penne.