Lemon Wine Brown Butter Sauce
This sauce is one of my all time favorites it’s simply delicious. This lemon wine brown butter sauce is like GOLD, it’s buttery and delicious and full of flavor, great on pasta, chicken and so much more!
The combination of lemon and wine together in this sauce is a perfect pair. It’s silky smooth and has a great depth of flavor it’ll win you over and you’ll want to pour it ib everything from chicken to pasta and rice as well as veggies!
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.
THIS sauce is GOLD, it’s full of rich delicious flavor and is great to pour over roasted asparagus, added to rice before serving, or to your favorite pasta, great on chicken and chicken meatballs.
One of my favorite ways to enjoy this sauce is over chicken meatballs and pasta.
Lemon Wine Brown Butter Sauce
Ingredients
- 2 tablespoon butter brown
- 2 tablespoon flour whisk
- 1 cup white wine I use chardonnay, use what you like
- 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
Instructions
- 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.
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Absolutely lovely Diane! I want to try it on everything 🙂
Nice post, thanks so much for your sharing
I can think of a zillion things to pour this over! I love how easy it is to make!
Just made this and omg it’s delicious and I’m using it over broccoli and brown spice rice.
Happy to hear you enjoyed it, sounds great over broccoli and brown rice!
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.
Hi Diane. Thanks for sharing. I really love it. I’m using it on fried dishes, pasta and even sandwiches. It’s so DELICIOUS.
Awesome light and buttery pasta sauce. Saute a little shallot, garlic then reduce with white wine. Color makes me happy. Thanks Diane 🙂
hi can this sauce be prepare in advance please ? if yes how long does it keep please ?
thanks
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.
Really a wonderful recipe, my family will love this!
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!
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.
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 🙂
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.
Great recipe, just something I was looking for. Thanks for the help !
have a nice day
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