White Wine Lemon Butter Sauce
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.
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
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.
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