White Wine and Lemon Sauce

Traditionally, white wine sauces are creamy. This recipe is a much lighter version of the standard. But, it is not light on flavor!

Reducing the wine intensifies the flavor; the addition of the fresh lemon and parsley bring a whole new layer of flavor that is absolutely incredible.

A good white wine sauce is versatile, and can be used in the preparation of a number of dishes (serve cold, straight from your wine cooler). The fresh taste of lemon and parsley make this white wine sauce the perfect garnish for pan seared salmon or white fish, scallops, lobster and shrimp. It can also be used as a sauce for pasta, is delicious drizzled over roasted or grilled asparagus, is equally delicious served with grilled chicken, and can be combined with roasted garlic and sour cream to make an intensely flavored lemon garlic aioli.

Ingredients

  • 1 tbsp. olive oil
  • 1 shallot, rough chopped
  • 1/2 cup dry white wine
  • 2 tbsp. butter
  • 2 tsp. fresh grated lemon peel
  • Juice of one lemon
  • 1 tbsp. fresh Italian parsley, finely chopped

Directions

  1. Saute the shallot in the olive oil until it becomes soft, about 1 ½ minutes.
  2. Add the white wine and bring to a boil. Boil for three to five minutes, until it is reduced by half.
  3. Strain the shallot from the wine, and return the wine to the pan.
  4. Add the butter to the white wine reduction, and cook over medium low heat until the butter melts. Remove from heat.
  5. Whisk in the lemon peel, lemon juice and parsley. Set aside and keep warm until ready to use.

This white wine sauce can be used as the basis for shrimp scampi. Make the sauce in a saute pan. Add the shrimp and cook until they are pink and opaque. Remove the scampi to a serving plate and pour the remaining white wine sauce over the top.

As a pasta sauce, drizzle a small amount over each serving of cooked pasta, and garnish with some fresh grated Parmesan cheese.

To make lemon garlic aioli, combine 1/4 cup cooled white wine and lemon sauce, the peeled cloves from one head of roasted garlic, and one cup of sour cream. Blend until smooth in a blender or food processor. Serve as a dipping sauce for roasted artichokes, or as a garnish for your favorite fish or seafood. Lemon garlic aioli also makes a wonderful substitute for traditional red pizza sauce. Spread a good amount of aioli on a pizza dough, top with spinach, tomatoes, artichoke hearts and cheese. Bake as you would any other pizza.

More Wine Articles