Buttery Herb Wine Sauce

Buttery Herb Wine Sauce

68
sal 21

"Seasoned wine, broth and mushrooms make this creamy sauce perfect for your pasta."

Ingredients

25 m {{adjustedServings}} servings 136 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a skillet over medium heat. Add the mushrooms and cook until browned. Mix in flour, Italian seasoning and salt until smooth. Gradually stir in wine and chicken broth so that no lumps form and bring to a simmer. Whisk together the egg and cream; stir into the sauce. Heat through until thickened, but do not allow it to boil.
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Reviews

68
  1. 84 Ratings

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Fantastic and easy. Here's how I pulled off a fantastic white wine sauce using this recipe (my first white wine sauce and huge hit with my hubby): When the butter was melted, I added one XL cl...

Really good! Left out the egg and shrooms; made it w/lowfat marg. and evap. milk and added 1T of lemon juice after it had simmered. Am going to make this for a cooking demo using the full fat ...

I made this yesterday and it is a very good tasting sauce, easy and quick too. I added 2 cloves of minced garlic and a small can of black olives for my daughter that loves olives. My daughter th...