Yes, it is possible to make a white wine sauce using milk. If I want a creamier white wine sauce for my fish, I substitute milk for some, or all, of the wine in the recipe. To do this, I first create a roux by melting butter and whisking in flour as previously described. Then, I slowly pour in a combination of white wine and milk while whisking constantly to avoid lumps. This will result in a more velvety, less tart white wine sauce that's still packed with flavor and perfect for pairing with fish dishes.