This sauce is one of my all time favorites it’s simply delicious.
Lemon Wine Sauce
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The combination of lemon and wine together in this sauce is a perfect pair.
It’s buttery and silky and just wait until you pour it over pasta, chicken, or rice.
You’ll want to dunk veggies into it and be sure to make enough for everyone, it’ll go that fast!
There is quite a bit of talk lately about browned butter, it seems to be everywhere but it’s really not new. If you’ve had browned buttered anything most likely you’ll say it was delicious with a nutty depth of flavor. If you haven’t here is your chance. I made it really easy for you too, Just add butter to a pan over medium heat and let it cook until it’s brown a golden brown but not burnt the milk solids will turn brown as the water in the butter cooks off. It takes about 5 minutes for the butter to brown, keep an eye on it carefully after it starts foaming and bubbling. Stir the butter to keep it cooking evenly. Once it’s browned remove from heat and place in a separate bowl if not using it immediately or the hot pan will continue to cook it.
If you have all your ingredients ready then just whisk in the flour and as soon as it’s all incorporated and hot, then slowly add the wine and chicken stock or broth stir with a whisk and cook over low heat until smooth then add some salt and juice of a lemon.
- 2 tablespoon butter, brown
- 2 tablespoon flour whisk
- 1 cup white wine
- 2 cups chicken stock/broth or bouillon and water
- 1 teaspoon salt
- 1 lemon juiced (I typically have Meyer lemons on hand and they yield 3 tablespoons)
- Begin by browning butter (complete details in post)
- Whisk in flour until it's incorporated into the butter
- Slowly pour in the wine and chicken broth and stir until creamy.
- Add salt and lemon juice and stir.
One of my favorite ways to enjoy this sauce is over chicken meatballs and pasta.
Here are a couple of my chicken meatball posts if you’d like make the meatballs too.
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Tricia @ Saving room for dessert says
Absolutely lovely Diane! I want to try it on everything 🙂
Glasses Shop says
Nice post, thanks so much for your sharing
Chris Scheuer says
I can think of a zillion things to pour this over! I love how easy it is to make!
Tracy says
Just made this and omg it’s delicious and I’m using it over broccoli and brown spice rice.
Diane says
Happy to hear you enjoyed it, sounds great over broccoli and brown rice!
Anna Wright says
I just tried this, to bring to a party tomorrow. It’s amazing. Right now it’s late at night and i can’t stop thinking about it to have it on tomorrow. Thanks for sharing.
Anna says
Hi Diane. Thanks for sharing. I really love it. I’m using it on fried dishes, pasta and even sandwiches. It’s so DELICIOUS.
Abigail Crawford says
Awesome light and buttery pasta sauce. Saute a little shallot, garlic then reduce with white wine. Color makes me happy. Thanks Diane 🙂
marie stella Grima says
hi can this sauce be prepare in advance please ? if yes how long does it keep please ?
thanks
Diane says
Yes, you can prepare it in advance and keep in in a jar in the fridge for a week. I recommend a glass jar as I think it stays fresher longer.
Sara says
Really a wonderful recipe, my family will love this!
Kristin says
This was divine! I made the sauce tonight for my family, and I tossed the sauce with turkey sausage, minced garlic, orange bell pepper, a little onion, green beans, and angel hair spaghetti. Everyone had seconds! Thank you!
bloxorz says
I am from england and very grateful because it’s already fully writing articles so what I know is easy because of this blog. Thank you.
Cnarvaez says
This was really good, but it did not reduce well for me and was very liquidy, even stirring in the broth and wine verrrrry slowly. I think next time I will up the butter/flour to make a thicker sauce 🙂
Diane says
The longer you simmer the sauce the more moisture will boil off and the sauce will become thicker, if you make it ahead of time and refrigerate it the next day it’ll be quite thick.