White Wine Sauce
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:7min ›
Ready in:17min
- 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.
- 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 and Ratings
Global Ratings:
(49)
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)