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Easy Sherry Cream Sauce

User Rating 4 Star Rating (4 Reviews)


Serve this tasty sherry cream sauce with fish or seafood. This is the perfect sauce for halibut, haddock, snapper, or any other mild white fish or seafood.


  • 2 tablespoons butter
  • 1 small clove garlic
  • 1 tablespoon finely chopped onion
  • 1 teaspoon clam base or lobster base
  • 1 cup heavy whipping cream
  • 2 tablespoons sherry
  • salt and pepper, to taste
  • paprika, optional
  • Creole or Cajun seasoning, optional
  • ground nutmeg, optional


Melt butter in saucepan over medium-low heat. Press garlic or smash and mince very finely; add to butter. Add the chopped onion and clam base. Saute for about 1 minute. Add cream and sherry; bring to a simmer. Reduce heat and simmer for 5 to 8 minutes, to reduce the sauce by about 1/4 to 1/3. Taste and add salt and pepper, along with other seasonings you might like. I like a little paprika for color and sometimes Cajun seasoning, sometimes nutmeg.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
It needed tweaking !!, Member Sunnbuzz

Made exactly as the recipe said it simply tastes like cream with the ingredients added and not a sauce !! So when I tasted it and found it bland I added almost another table spoon of finely chopped onions (the were actually chopped up pearl onions) I also used one very large garlic glove instead of medium - grated until it was almost paste (the garlic is barely a noticeable taste). I used a fresh ground pepper medley, rock salt, and a mix similar mix to Cajun spice , a quarter tsp on Paprika and as I did not have the fish base I used a third of a Chicken cube –it dissolved righty in the sauce, and lastly an extra teaspoon of Sherry !! Once it was cooked with my 'extras' it tasted really good but it was too thin to be a sauce in my opinion. So in a small cup I put a teaspoon of flour and added 2tbs of 18% crème mixed it in with the flour till it dissolved and was as smooth consistency pressing out any lumps (I do not know any tricks to add flour to a sauce other than making this type of ‘paste’, but maybe there are other ways ?) I then added it into the sauce and after a few minutes it thickened a bit but not enough for MY liking so I repeated the flour mixture again but this time with half a teaspoon of flour and within a few minutes it thickened up nicely. In the end, cooked this way the sauce tasted fantastic it had a nice kick from the spice too.

2 out of 2 people found this helpful.

See all 4 reviews

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