Got leftover white wine to use up? Lucky for you, using white wine for cooking can ramp up the flavor of your dish. Make this mouthwatering lemony sauce that's great for drizzling on roasted chicken, fish, halloumi or tofu. Or, use it as an easy homemade pasta sauce. Source: EatingWell Magazine, November 2019

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add wine, lemon zest and lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by about half, 2 to 3 minutes. Add 1 cup broth, capers, parsley, salt and pepper. Cook, stirring, until the sauce is reduced by about half, about 4 minutes.

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  • Whisk the remaining 1 tablespoon broth with cornstarch in a small bowl. While whisking, add the cornstarch slurry to the pan. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in butter until melted.

Tips

To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

46 calories; 3.2 g total fat; 1.1 g saturated fat; 4 mg cholesterol; 116 mg sodium. 51 mg potassium; 2.8 g carbohydrates; 0.1 g fiber; 1 g sugar; 0.6 g protein; 146 IU vitamin a iu; 3 mg vitamin c; 4 mcg folate; 5 mg calcium; 3 mg magnesium;