Lemon-Wine SauceSubmitted by: SPAETZLE
IntroductionFor pasta, rice or poultry. Less butter than conventional versions. For pasta, rice or poultry. Less butter than conventional versions.
1/2 cup white wine
Juice of 1 lemon
1 TBSP finely diced shallot
1 TBSP unsalted butter
If the flavor is too intense, or you want to stretch the sauce a bit, you can add 1/4 to 1/3 cup of water (depending on your taste) to the wine and lemon juice before simmering.
This is a base sauce which does well on its own. You can add other items, however, to alter or intensify the flavor. Optional ingredients include capers, tarragon or dill. Mix and match fresh herbs until you get the flavor you like; simmer uncovered until the reduction meets the intensity you require.
Number of Servings: 6
Recipe submitted by SparkPeople user SPAETZLE.