My F&W
quick save (...)

White Wine Herb Sauce

  • SERVINGS: Makes about 1 cup
  • FAST
  1. 1 large shallot, minced
  2. 2 cups dry white wine
  3. 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
  4. 1/4 cup finely chopped fresh herbs, such as parsley, chives and tarragon
  5. Salt and freshly ground pepper
  1. In a medium nonreactive saucepan, combine the shallot and wine and boil over high heat until reduced to 1/2 cup, about 20 minutes. (To make the sauce with pan juices, discard the fat from the sauté skillet, add the reduced wine and boil for 30 seconds, scraping the bottom of the pan with a wooden spoon to dissolve the browned bits.) Off the heat, whisk in the butter 1 tablespoon at a time to make a thick sauce. Return the pan to the heat briefly to warm the sauce if necessary; do not boil. Add the herbs, season with salt and pepper and serve.
Serve With Chicken breasts or white-fleshed fish.

Suggested Pairing

A Californian Chardonnay will echo the flavors of the sauce.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.