White Wine Lemon Butter Sauce: If you’re a fan of crisp wines and all its deliciously versatile uses, then you won’t want to miss this recipe. We’re talking about white wine lemon butter sauce, a staple in many classic dishes and a go-to for adding a burst of flavor to any meal. This delectable sauce is a simple yet sophisticated combination of white wine, butter, lemon, and herbs, that elevates any dish to a whole new level. So, whether you’re a seasoned chef or simply a food lover looking to spice up your homemade meals, in this post you’ll learn the secrets to mastering this amazing pan sauce. Get ready to indulge in a burst of tangy, creamy, and oh-so-delicious flavors. Everyone at the dinner table will be enchanted with this incredible chicken dish.
Delicious Ideas—Put it on Everything
Serve a restaurant-quality meal at your next dinner party. When I tell you this is a delicious sauce I mean it. I wanted to just dip my spoon in it and slurp it up. The silky texture and great flavor puts all other sauce recipes to shame. Below is a list of my favorite foods to eat with this butter sauce.
- Grilled Chicken drizzled over the top
- Seafood (fish, crab legs, and lobster)
- Pasta with grilled chicken
- Broccoli or Asparagus
- Potatoes baked or fried
- Fried or Rotisserie Chicken from the store deli
How to Make White Wine Lemon Butter Sauce
It’s amazing how with a few simple ingredients you can create a restaurant-quality dish with the perfect consistency, texture, and robust flavors of wine, lemon, and butter.
WHITE WINE: Choose a dry white wine, anyone will do…preferably your favorite.
BUTTER: Please use real butter. Margarine or I Can’t Believe It’s Not Butter will not do. Also, use unsalted butter.
CHICKEN STOCK: I use kitchen basics brand. I find it’s the closest to homemade. If you can’t find it, use your favorite.
LEMON: ONLY FRESH lemon juice will do. Whatever type you have. I used Meyer Lemons and it was delicious.
WHITE WINE LEMON BUTTER BEST SAUCE INGREDIENT LIST-full printable recipe below in recipe card
- 3 cups chicken broth
- ½ cup white wine, pinot grigio or sauvignon blanc
- ½ cup fresh lemon juice (about 2 large lemons)
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme, chopped
WHITE WINE LEMON BUTTER SAUCE INSTRUCTIONS
- In a medium pot, add the chicken stock, white wine and lemon juice.
- Bring to a simmer and keep warm.
- In a large skillet, add the butter and melt.
- Once all the butter is melted, sprinkle the flour over the melted butter.
- Whisk to combine, continue cooking and whisking until the flour takes on a light brown color.
- Add warm wine mixture one ladle at a time to the flour mixture, whisking as you go.
- Add salt, pepper and fresh thyme.
- Makes About 2 Cups of Sauce.
How to Make Creamy Lemon Butter Sauce
Add ¾ cup to 1 cup heavy whipping cream to the sauce once the broth mixture has been incorporated. Don’t forget to adjust the salt and pepper as needed.
How to Make Mock Hollandaise Sauce from Lemon Butter Sauce
This might be a little bit of a stretch but it can be done. The egg-less Hollandaise sauce will still be a delicious buttery sauce. Spoon one cup of the lemon sauce into a small saucepan, add ½ cup heavy cream and 1 teaspoon of Dijon mustard. Whisk until combined. Spoon over poached eggs or eggs Benedict. SPECIAL OCCASION FUN IDEA: Serve your eggs in mini skillets!
How to Freeze this Lemon Butter Sauce Recipe
I always make a double batch of this sauce.
- Pour cooled sauce into a freezer safe zip top bag ( I like to double bag it by placing another zip top bag inside of a zip top bag).
- Lay flat to get all the air bubbles out and zip closed.
- Label and date bag.
- Lay flat in the freezer, once frozen, place the bag upright for little storage.
- Stays fresh up to 3 months.
WHITE WINE LEMON BUTTER SAUCE FAQ’s
Pinot Grigio or Sauvignon Blanc are two good options. The rule of cooking with wine is if you can drink it than it’s a good wine to use for cooking.
Yes, garlic would be delicious in this butter sauce. To make Lemon Garlic Butter Sauce, add 2 chopped cloves or ¼ teaspoon of granulated garlic powder.
Add ¾ cup to 1 cup heavy cream to the sauce once the broth mixture has been incorporated. Don’t forget to adjust the salt and pepper as needed.
Yes, keep in mind that white pepper has a less pungent heat due to the chemicals that are stripped away when the skin is remove.
I think it would make a beautiful garnish but I wouldn’t add it to the sauce.
That’s a fantastic idea. I would use it as a garnish and maybe make it an option for those of your guests that don’t like sharp cheeses.
SIGN UP FOR THE LADY BEHIND THE CURTAIN NEWSLETTER
NEWSLETTER: Receive (twice a month) seasonally themed newsletters full of recipes, tips and tricks. Sometimes even FREE gifts! Click here for the Newsletter→CURTAIN CALL NEWSLETTER
THANKS FOR VISITING♥