Kamil makes an amazing red wine shallot sauce for our steak dinners. It’s SO good that I ask for it every time we have steaks! I wanted to create a white wine version of my favorite sauce to serve with fish and chicken dishes. This white wine shallot sauce was the perfect addition to my recent salmon dinner and everyone is asking when I’ll make it again.
Ingredients:
1-2 shallots, finely chopped
zest + juice from 1 small lemon
1/4 cup dry white wine (I used Pinot Grigio) + a glass to drink while cooking (lol)
1 Tbsp sour cream
1 1/2 sticks cold salted butter, cut into 12 Tablespoons (if you don’t have salted butter—unsalted will do! Add salt to the sauce to taste).
Pepper, to taste
Instructions:
In a sauce pan, cook shallots, lemon juice, lemon zest, and white wine on medium heat. Bring to a boil and cook for about 5 minutes. Shallots should be translucent. The mixture should start to thicken. Add sour cream, bring to a boil and cook for 1 minute. Then add 1 tablespoon of butter to the mixture at a time. Do not add another tablespoon until the first one has emulsified into the sauce. Continue until all of the butter is incorporated. Add pepper to taste and serve on your fish or chicken.