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White Wine Lemon Butter Sauce

Name: White Wine Lemon Butter Sauce
Prep time: 10 min
Cook time: 15 min
Ingredients: olive oil; 100 g shallots (small dice); 50 g garlic (minced/pressed, 10 cloves); small pinch kosher salt; 250 g dry white wine; 100 g chicken stock (or clam juice for seafood); 75 g cold unsalted butter (cubed); zest of ½ lemon (chopped); 15 g parsley (finely minced)

This is one of my favorite sauces to put on a nice piece of pan seared chicken or fish. It is bright, herby, fresh and rich. Lemon and butter are a really nice combo.

Prep Time: 10

Cook Time: 15

Servings: cup of sauce

Ingredients

olive oil
100 g shallots, small dice
50 g garlic, minced/pressed, 10 cloves
small pinch kosher salt
250 g dry white wine
100 g chicken stock, or clam juice for seafood
75 g cold unsalted butter, cubed
zest of ½ lemon, chopped
15 g parsley, finely minced

Metric – US Customary

Instructions

In a wide pan, heat a little oil in medium heat and add shallots, garlic and a pinch of salt. Cook shallots and garlic until soft and translucent.
Deglaze with white wine and reduce until almost dry and add in chicken stock. Reduce by about ⅔.
Whisk in butter, lemon zest and parsley. Season with salt if needed. This sauce is best served over breaded chicken, however goes well with most proteins.