Welcome, dear reader, to my latest culinary creation – the Lemon-Wine Sauce recipe! I am excited to be sharing this recipe with you today as it is one of my personal favorites. The zesty lemon and dry white wine come together in a buttery sauce that is both tangy and rich at the same time. This versatile sauce can be served with a variety of dishes, from grilled fish to pasta and shrimp, making it perfect for any occasion.
Not only is this Lemon-Wine Sauce recipe delicious, but it is also easy to make. With just a few simple ingredients and some basic cooking techniques, you can have this sauce ready in no time. In fact, it’s so easy that even novice cooks can give it a try and impress their guests with a high-end restaurant-quality dish.
One of the things that I love about this recipe is its flexibility. You can adjust the amount of lemon or white wine to suit your taste preference, making it more or less tangy as desired. Plus, there are also plenty of substitution options available for those who prefer different ingredients or flavors.
Finally, as an avid wine lover, I should mention that the quality of the wine used in this recipe matters. While any dry white wine will suffice, using a premium bottle like J Lohr can elevate the flavors of the sauce and give it an exceptional taste.
So, if you’re looking for an easy-to-make sauce that packs a delicious punch with every bite, look no further than this Lemon Wine Sauce recipe. Trust me; your taste buds will thank you!
Why You’ll Love This Recipe
My dear friends, allow me to convince you of the wonders of this lemon-wine sauce recipe. This recipe is not just any sauce recipe – it is a versatile, tangy, and indulgent accompaniment to elevate any dish it’s paired with.
Firstly, let us talk about the ingredients. This recipe calls for simple yet elegant ingredients such as dry white wine, fresh ginger, and juicy lemons that will create a sophisticated and complex flavor profile. The marriage of these ingredients will make your taste buds dance with joy.
Secondly, the ease of making this white wine lemon butter sauce will leave you with more time to focus on entertaining guests or enjoying a well-deserved glass of wine. The recipe can be completed in just 15-20 minutes which means you will have more time to relax and enjoy your meal.
Thirdly, this sauce is perfect for a range of dishes. Whether you want to pair it with grilled fish like salmon or dory fish, baked fillet or pan-seared sole or even shrimp, it can be used for any type of seafood dishes. It also works exceptionally well with chicken dishes like Carrabba’s Chicken or served over pasta.
Finally, this lemon-wine sauce recipe can be customized according to your liking. Add garlic for an extra kick or substitute heavy cream with olive oil for a healthier option. Indeed, the possibilities are endless!
In conclusion, join me in experiencing one of the best lemon wine sauces you’ll ever taste! With its luxurious texture and robust flavor, it is sure to become a staple in your kitchen!
Before you start cooking the lemon-wine sauce, make sure you have all ingredients at home. To whip up this delicious sauce you will need:
- 1/4 cup unsalted butter
- 1 1/2 cups dry white wine (J. Lohr is a good option)
- 2 tablespoons minced shallots
- 2 teaspoons minced fresh ginger
- 4 cloves garlic, minced
- 1/2 cup fresh lemon juice plus zest of 1 lemon
- 3 cups of chicken stock
- 1 tablespoon sugar
- 1/4 cup heavy cream
- Table salt and black pepper, to taste
This recipe requires simple and basic ingredients that can be easily found at your local grocery store. The combination of white wine, lemon juice, and the spices make the perfect harmony in your kitchen. You can use this sauce for grilled fish, salmon, dory fish, carrabba’s kingklip, pasta sauce or drizzle it over baked fillet or pan-seared sole or shrimp.
The Recipe How-To
Now, for the fun part! Here’s how to make our Lemon-Wine Sauce.
- 2 tablespoons of unsalted butter
- 1 clove minced garlic
- ⅛ teaspoon of table salt
- 1 cup of dry white wine (we recommend J Lohr)
- 2 tablespoons of fresh lemon juice
- 2 teaspoons of minced fresh ginger
- 1/4 cup heavy cream
- 1 tablespoon of sugar
- Zest from half a lemon
- Heat a medium saucepan over medium-high heat. Once heated, melt the butter and add the minced garlic.
- Cook for about a minute or until aromatic.
- Add the dry white wine to the saucepan, increase the heat to high, and simmer until it has reduced by half, which can take up to 10 minutes.
- Add in the fresh lemon juice and minced ginger, then stir well.
- Reduce the heat to medium-low, then add in the heavy cream and sugar. Simmer for another three minutes.
- Remove your pan from heat and add in your lemon zest before stirring everything together.
Substitutions and Variations:
This recipe is highly versatile; you can adjust it according to your taste or dietary preferences. The only thing you should be mindful of is avoiding reducing any substitution ingredients to ensure that you’ll be able to get sauce consistency.
Here are some swaps and adjustments you can try:
– Instead of unsalted butter, try using olive oil or browned butter instead.
– If you don’t have fresh ginger on hand, you can substitute it with dried ginger powder or eliminate it altogether.
– If you prefer a lesser sweet taste for your sauce, cut down on sugar until two teaspoons or try cutting out entirely.
– For non-alcoholic versions, you can mix grape juice vinegar with water to replace white wine to your liking.
Serving and Pairing:
This Lemon-Wine Sauce recipe is like a versatile tool in a toolbox. It can be served with any dish imaginable, including chicken, grilled fish, pan-seared salmon, pasta, baked dory fillet, shrimp and Carrabba’s famous sole dishes!
When it comes to wines, you can pair this sauce with either white or red wine depending on preference. For an excellent balance between acidity and sweetness, we recommend serving with 2018 Seven Oaks Cabernet Sauvignon, J. Lohr’s an ideal match.
Make-Ahead, Storing and Reheating:
You can make a large batch of this sauce ahead to store and use later. To do so, pour the cooled sauce into an airtight container and refrigerate until ready.
To reheat the sauce on the stove, add it back to a saucepan over low-medium heat. Stir frequently until heated through but do not followed by heating too long or too high as it may break down
Substitutions and Variations
When it comes to cooking, there are always opportunities to put your own spin on things. Here are some ideas for substitutions and variations on this lemon-wine sauce recipe:
– Sugar: If you prefer a sweeter sauce, you can add more sugar or try using honey or maple syrup instead.
– Ginger: Not a fan of ginger? Leave it out altogether or substitute with finely chopped lemongrass or garlic.
– Heavy cream: For a lighter sauce, you can use half and half, whole milk, or even coconut milk instead. To keep it vegan, use a non-dairy milk like almond or soy milk.
– White wine: While any dry white wine works well here, you can experiment with different varieties for different flavor profiles. Sauvignon Blanc or Pinot Grigio add bright acidity to the sauce while Chardonnay gives it a buttery richness. You can even substitute the wine with chicken or vegetable broth for a non-alcoholic version.
– Lemon butter sauce: Looking for a richer flavor? Swap half of the butter with cream cheese and use Meyer lemons instead of regular lemons.
– Lemon caper sauce: Add 1 tablespoon of capers to the recipe to give your sauce a salty bite.
– Wine pasta sauce: Thin out the sauce with additional white wine and toss it with cooked pasta for a quick and easy meal.
– Brown butter wine sauce: Cook 2 tablespoons of unsalted butter in medium-high heat until browned before adding rest of the butter sauce ingredients to bring out nutty flavors in the dish.
That’s just scratching the surface! Feel free to experiment and discover your new favorite lemon-wine sauce variations.
Serving and Pairing
This tangy and creamy lemon-wine sauce is a versatile addition to almost any dish. It can be served over grilled fish, salmon or kingklip, pan-seared dory or sole, shrimp, or even baked pasta such as lasagna. The possibilities are endless!
When selecting a wine to pair with this sauce, consider using the same type of wine used in the recipe: a smooth dry white wine. J. Lohr Estates Riverstone Chardonnay is a great choice that complements the lemon zest and buttery flavour in the sauce without overpowering it.
For a complete meal, try serving this sauce with some steamed vegetables such as broccoli, carrots, or asparagus. Alternatively, it pairs well with crispy roasted potatoes or a side salad with tangy vinaigrette.
This lemon-wine sauce also makes an excellent topping for chicken dishes. Pour it over grilled chicken breasts or drizzle it over chicken piccata with capers for a vibrant and zesty flavour boost.
Overall, this delicious and easy-to-make lemon-wine sauce is perfect for elevating any dish into an indulgent treat.
Make-Ahead, Storing and Reheating
Making the lemon-wine sauce ahead of time can give you more flexibility in your meal planning. This recipe can be easily made ahead of time and refrigerated for up to 3 days. It’s important to cover the sauce tightly with plastic wrap or transfer it to an airtight container.
When reheating the sauce, do it over low heat on the stovetop. Higher heats can cause the sauce to break, which means that it can separate into its oil or butter components. Alternatively, you can gently reheat it in a microwave.
Reheating pasta and the sauce separately, especially if you plan to store them for longer periods, is recommended. Leftover lemon-wine pasta can be stored in the fridge for up to 4 days. When reheating the pasta, adding a few spoonfuls of chicken or vegetable broth will help bring back moisture that may have been lost during storage.
Overall, this recipe stores well and is easy to reheat without losing its flavor and texture.
Tips for Perfect Results
Achieving the perfect lemon-wine sauce can be challenging, but with these tips, you’ll be sure to impress your guests.
Firstly, be sure to use fresh ingredients. Fresh ginger, garlic, and lemon juice are essential for enhancing the flavors of the dish. Additionally, using fresh chicken stock will provide a deeper flavor profile compared to using store-bought stock.
When reducing the sauce, use medium-high heat and stir frequently to prevent burning. The sauce should reduce by approximately half of its original volume or until it thickens to your preferred consistency.
To achieve optimal results, it is recommended that you stick to the recipe’s measurements and ratios for ingredient portions. This is especially true for dry white wine and unsalted butter. Using too much wine can overpower the sauce and make it too acidic. Contrarily, using too little butter can result in a thinner sauce that lacks creaminess.
When adding lemon zest or garlic, avoid grating or mincing them too finely as they may burn easily during cooking. Use a fine grater or a sharp knife and mince them into smaller pieces instead.
Lastly, when pairing this sauce with other dishes such as grilled fish or pasta, consider adding some table salt or sugar to balance out the flavors. This will enhance the dish’s overall taste and elevate it to another level.
By following these tips, you’ll be able to create a delicious lemon-wine sauce that will complement any dish perfectly.
In conclusion, the Lemon-Wine Sauce Recipe is an exciting addition to any kitchen repertoire. With a perfect balance of tangy tartness and rich, silky flavors, this sauce can drastically elevate and enhance your favorite dishes. Whether you’re looking to add zest to grilled fish or create a flavorful coating for pasta, the Lemon-Wine Sauce recipe is versatile and easy to make. Moreover, with many variations, substitutions, and make-ahead options to choose from, you can customize this recipe to fit your preferences truly.
So if you’re looking to transform your dinner into a restaurant-quality meal, then trying your hand at making this exquisite sauce should be next on your list! Trust me, with its delicious blend of white wine, lemon juice, fresh ginger, minced garlic, butter sauce, sugar – this recipe will soon become a household favorite. Don’t wait any longer and unleash your creativity in the kitchen today with this delightful sauce recipe!
Lemon-Wine Sauce Recipe
- 1/4 cup lemon juice
- 1/8-1/4 teaspoon grated fresh ginger
- 2 1/2 cups dry white wine (Rhine wine, if available)
- 1 cup sugar
- 1/4 teaspoon table salt
- Stir together lemon juice and ginger. When well mixed, add wine and sugar. Bring to a boil and cook over medium-high heat until it forms a thin syrup which coats the back of a spoon. Remove from heat and add salt (it will foam up, so be careful). Stir until salt dissolves.
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