Search thousands of recipes reviewed by home cooks like you.

Wine Sauce for Seafood

Wine Sauce for Seafood

  • Prep

    10 m
  • Cook

    7 m
  • Ready In

    17 m
Nicole0615

Nicole0615

This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.
  2. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KEGOOD
59

KEGOOD

3/27/2006

I made this last night, unfortunatley we didn't eat dinner last night - so I put it in the fridge for tonight. This was spectacular!!!! 5 STARS!!! I made it with sauteed chicken breasts and linguine. Absolutely wonderful, this will go into my Favorite Sauces catagory! I doubled the recipe so I had enough to coat the 3 chicken breasts and the pasta and it was wonderful!! Great recipe, this should not be labeled as just a seafood sauce, because it was excellent on chicken and pasta!! THANK YOU!!!

beanscooks
27

beanscooks

1/14/2006

Used this on yellow fin tuna steaks. I was out of tarragon and used thyme. The family asked to have this sauce everytime we have fish. Thanks

AEZEPP
23

AEZEPP

1/23/2008

The flavors in this sauce were wonderful, very savory and tangy. We loved it over chicken tenderloins and wild rice. I did add some flour and heavy cream to it, but it really wasn't necessary. Would be just as delicious without the extra calories.

More reviews

Similar recipes

ADVERTISEMENT