White Wine Sauce

    17 minutes

    A delicious sauce that is a perfect accompaniment to either a grilled or baked white meat or chicken. For a subtle flavour change, try a different herb to the suggested tarragon; or add a little cream to cut down on the acidity and give the sauce a full richness.

    66 people made this

    Serves: 4 

    • 50g butter
    • 2 cloves garlic, minced
    • 2 tablespoons eschalots, finely diced
    • 1 teaspoon dried tarragon
    • 1/4 teaspoon salt
    • 1/4 teaspoon white pepper
    • 1/4 cup (60ml) white wine
    • 1 lemon, juiced
    • 1 tablespoon fresh parsley, finely chopped

    Preparation:10min  ›  Cook:7min  ›  Ready in:17min 

    1. Melt the butter in a small saucepan over medium-low heat. Add garlic and eschalots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper.
    2. Increase the heat to medium and stir in the white wine and lemon juice. Bring to a simmer then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favourite white fish before serving.

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    Reviews in English (39)


    I made this last night, unfortunatley we didn't eat dinner last night - so I put it in the fridge for tonight. This was spectacular!!!! 5 STARS!!! I made it with sauteed chicken breasts and linguine. Absolutely wonderful, this will go into my Favorite Sauces catagory! I doubled the recipe so I had enough to coat the 3 chicken breasts and the pasta and it was wonderful!! Great recipe, this should not be labeled as just a seafood sauce, because it was excellent on chicken and pasta!! THANK YOU!!!  -  27 Mar 2006  (Review from Allrecipes USA and Canada)


    Used this on yellow fin tuna steaks. I was out of tarragon and used thyme. The family asked to have this sauce everytime we have fish. Thanks  -  14 Jan 2006  (Review from Allrecipes USA and Canada)


    The flavors in this sauce were wonderful, very savory and tangy. We loved it over chicken tenderloins and wild rice. I did add some flour and heavy cream to it, but it really wasn't necessary. Would be just as delicious without the extra calories.  -  23 Jan 2008  (Review from Allrecipes USA and Canada)