How to make an easy white wine lemon butter sauce in two minutes.
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- čas přidán 17. 05. 2017
- NOTE* Sauce was not as thick as Chef David Wanted, the recipe has been adjusted to fix this. Chef David shows you how to make this simple, but flavorful white wine lemon butter sauce. You can use for chicken or seafood.
Recipe
Tablespoon olive Oil
Tablespoon Garlic
1/4 cup white wine
1/4 cup fresh lemon juice
6 tablespoons cold unsalted butter
pinch sea salt
pinch cracked black pepper
1 Teaspoon of dried thyme
fresh herbs at the end - Jak na to + styl
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Didn't think I was OCD until that little chip of garlic flew out of the pan onto the stove and sat there looking at me. Other than that, nice recipe. I usually reduce the wine to about 1/3 of the liquid with minced shallots and minced garlic so it's nice and thick and yes, it turns out to be a beurre blanc but if you're going through the trouble, it might as well be the best. Capers before serving is always a nice touch. Thank you for this quick and easy recipe. Always on the lookout for any recipes with wine.
Oh stop it!
Omg. That renegade piece of garlic bothered me the whole video. 😀
OCD is a serious mental disorder that requires diagnosis by a psychiatrist. So I’m sure you’re ok.
😂😂😂😂
Everyone believes you… Not.
THANK YOU for giving us a perfect youtube instructional video. Didn't waste our time with flashy intros, didn't spend 5 minutes telling your life story, didn't beg us to like and subscribe. If I could give you an award I would.
Thank you for supporting me 🙏🏻
@@DAVIDJALVAREZI put this sauce on some pork loin medallions tonite and it was a smash 😎👍
except all he taught you how to make was melted butter.
this is in no wise any kind of sauce.
@ftsumnerwitchdoctor if I had to make a smart sauce or a tasty sauce? I go with tasty, you should try it before you judge it.
Just did some lobster ravioli with this sauce and I can tell you it was one of the best dishes I’ve cooked in my short culinary career. Thanks a lot
🙏🏻 that is outstanding! Keep going!
Finally a beginner guide to making this sauce....
Billy Tscherne Thanks for watching!
Made this recipe numerous times I am so thankful for his dedication can’t wait to make it again tonight
bob natale Great! Glad I can help! Have a great dinner tonight!
Made this tonight. Thank you. My husband enjoyed it too.
Thank you chef. Made my guests very happy.
Christina Reynolds Great!!!!
Thank you, definitely trying this ☺️
Kimberly Candari let me know how it goes! Thanks for watching
Thanks for the video! Delicious and easy!
Thank you so much!!
I made this yesterday and used on white rice. Delicious! I also made scallops with a lemon garlic butter sauce. Wish I could attach a picture.
Tyler Leyden Yes you can
Thank You for your recipe demonstration. It’s more simple to make then I expected.
Back to cooking now!
❤
Thanks!!!
I am definitely going to make this today as I will be grilling some grouper. I’m going to serve over white rice so with your recipe I might add a few capers. Can’t wait.
That will go perfect
Thanks was looking for a new way to eat Salmon. Very easy and tasty. Perfect for someone like me who doesn't know much about cooking.
Great video! Thanks for the recipe 👍
Thank you
Thank you for sharing! Many blessings to you!
Thank you for watching!!!
Chef thank you for your direction on my sauce. It came out perfect. Love your teaching style.
Lupe Chacon-Florez Great!!! Thank you for the compliment
What kind of white wine did you use?
Oh la la!! this was a delicious sauce, and easy to make!
Thanks!
Thanks, I will try this.
So helpful!!! Thank you! Having Parmesan crusted cod and wanted a white wine lemon and caper sauce to go with ♥️
Honestly, I too use it on my poached cod. I think cod is so underrated and it's delicious!
Great!!
I am cooking pasta tonight, and came here to make a simple wine sauce for my fish!! Thank you so much!!
Thank you for watching!!
This is perfect!
I was looking for a simple sauce and found it.
So simple even I can make this sauce for our baked 🐠 fish tonight.
Thank you.
Thank you for watching!!! Let me know how it goes!
Yeah that piece of garlic caught my attention too. But other than that the sauce looks delicious. Can't wait to try it
Got it ! well done and simple, Thx !
Thank you so much!
This sauce is amazing and it turned out perfectly! Thank you so much for this video it was very helpful. 😄😄
Thank you!!
@@DAVIDJALVAREZ imm
L.
Very Excellent!! Did this tonight and put it over Ravioli and Chicken Sausage with some Peccorino-Romano...was really good...Thanks!
Thanks!!! Sounds great!
definitely going to try this
Tell me how it turns out
Love it! ❤
Chef Alvarez: Thanks for the demonstration. I believe you were on point with the sauce. Myself, I would have used shallots with the garlic and at sprigs of thyme (remove after for garnish). Add wine (reduce) and I would have turned the heat off when adding my butter (unsalted butter). Again, thanks for the demonstration.
Desmondo G I appreciate that, It was a quick video. I think it’s important for a chef to have their mis en place ready and I kinda cheated. Sure the sauce can be a little tighter. Thanks
@@DAVIDJALVAREZ Dear Executive Chef: Find out what Desmondo is asking. Don't just concede without reason. It cheapens your philosophy and presentation.
To Desmondo G: You had only stated what you would do according to *your* preference, which is optional (the shallots and thyme). I hate to see a credentialed presenter fold this way.
eddyvideostar I agree with your point
Thank you so much. This is the kind of video I enjoy a great recipe yet simple and direct. As someone else said, you did not go on and on with life stories but very profesional and to the point. Will be using this sauce for my salmon too.
Thank you!!! I just want people to learn and cook great food
LOL. It's so many freaking chefs on this page it's not even funny. If you know so dam much, why the hell are you watching? A recipe is exactly that, a RECIPE. If you'd rather slice and dice and add more of this or a touch of that = different recipe. Dam! I think the recipe looks great as is. Thank you!!
Jersey Finest Thank you I appreciate the nice comment a lot. You said it perfect!
@@DAVIDJALVAREZ Anytime!
Yeah chef. Good job. 👍🏽👍🏽👍🏽
Jersey Finest well put!
To Jersey Finest: I agree this chef is creating a concoction to consume with class -- and with his class! Unfortunately, with your myopic thinking, puts the teacher and students in a too rigid of a position. This is not even music, art nor painting where one should break and branch away from the mentor, moreover, all the more reason regarding food ingested into our souls. It behooves us more that we adjust according to *our* tastes. Cooking is the *ultimate* art of trial, error, and experimentation. Everyone should be allowed to voice their opinions, questions or comments. *Even in the Effiel Tower, everybody's enthusiasm for edibles is essential.*
I shall have this on my sea bream fillet tomorrow …..thank you 👍😊
Very easy.. thanks for sharing ...
Thanks
Thank you so much!!
Look great if I had on cream is best to added when which is best single or double cream please thank you
Great video, Chef. Your recipe and style are very approachable and inspire confidence. Whenever I see a great home cooking video that supports people eating at home with friends and family I'm always a fan and advocate. We need more of this if we have any intention of making our society stronger. Thank you!
nestpasnon thank you! I hope enjoyed it and i appreciate the support. I agree! I try my beat to help people.
Nice instructions! very easy to understand and very inspiring to do along! all tips are useful and come in the right minutes I wanted to know such as the heat level, cook the protein before making the sauce etc. thanks chef!
Jinadda Chanthavanij medium heat to high heat...
Finally, a basic easy-to-make wine lemon garlic butter sauce 😋 First time it's come out perfect for me. Pour over basmati rice shrimp & spinach. Yum.
REI _ Thank you! I am glad you enjoyed it!
Chef David, do you have a favorite cooking wine?
REI _ Pinot Grigio
@@DAVIDJALVAREZ Thank you 😊
Really awsome recipe me and the wife are going to try this with fish tonight. Definitely subscribing
Vana'she Damion Thanks so much
@@DAVIDJALVAREZ The sauce had a nice twang from the combination of wine and lemon juice. it is now one of my personal favorites. On a side note if you had a little more wine and butter it makes for a great scampi sauce
Just tried this and am so surprised by the results. Tastes exactly like I had it in a super nice restaurant recently.
🙏🏻
I'm making grilled chicken breast, broccoli, and penne. Going to use your sauce over it. Husband requested this for his birthday dinner. Thank you for the recipe.
Elise Marie Bibeault great!!! Tell him happy birthday
Tahnk you will try! :)
so many people came here not knowing how to make it, then criticize the uploader? dafuq?
This is a nice quick recipe for the beginner. A lot of seasoned cooks look for alternatives to the way they make this sauce so it should be fine for them to add a suggestion here or there on how they make their own sauce. It does in no way, diminish this wonderful chef's recipe or demo. No one is criticizing as far as I have read but in an open forum I"m sure it's OK to add what we do to our own sauces. It's a sharing of ideas, not criticism. Nothing wrong with this sauce or ours. Why the attitude? Learned an American colloquialism and decided to use it? Dafuq's wrong with you?
I added a quarter cup of half & half to it, loved the recipe ! Thanks for the help
Connor Ossi Great!!!
Nice!
Respect to this guy!! I wish I had these skills… just whipped up a quick sauce in 4 minutes….. how do you get this proficient? Culinary school??? Or natural instinct/talent??
Hehe…. Yes chef, looks great 🫢 and did I mention I’m an astronaut, that sauce is out of this world, and I should know 😉
Thanks you 🙏🏻
Finally i got a good lemon butter sauce.
sidra shahzad Thanks!!
Great vid, cheers👍🏻
Gregory Fitzgerald thank you! Stay safe! And keep cooking
What size garlic do you suggest I flip out the pan yours looks like one sliver is that right or do I need slightly more also great recipe looks a bit runny
I slice them very thin, were some dissolves into the sauce. So this sauce could have been a little thicker but, my sauces I keep thin to coat while I finish the cooking.
Will this go well with a chicken Francese over angel hair dish or is it going to be to buttery
Marc Forte it will pair perfectly
Is it best to remove the "kernals" from the center of the garlic cloves? Some claim it is bitter. Especially some French cooks. I am unsure as of now.
The Home Plate Special I personally have not noticed it making a difference. Garlic too raw or too burnt definitely affects the flavor but I haven’t personally tasted a difference between the centers and the rest of the clove. I may not have the refined palate of a French chef, though.
I have made this in the past with the lower end cooking wines, looking to upgrade on the wine, what do you recommend? Thanks
Do NOT use "cooking wine" ever. Do some research, find a good liquor where the owner knows his wine and go from there.
Darth Betal .. Good advise. I've never even seen cooking wines before unless you mean cooking sherry which I've never tried nor used.
@@Darthbelal Sauvignon Blanc is nice and dry, or a chardonay also dry - would work well. Don't use anything sweet, in my humble opinion.
Nice
going to try this tonight. Like the pic on the fridge! haha
Thanks!!
Morning Chef, I made this sauce and loved it but my wife said it looked too oily (she eats with her eyes). What did I do wrong pls ?
I'd like it to be just a little thicker though...could i add a small amount of flour/rue?
get saved yes, about a teaspoon of rue or tablespoon of butter
Can I make it a day before using it?
Which white wine do you recommend with making a butter sauce for chicken picota?
Darrol Beamon Chablis
Thx
Darrol Beamon Enjoy
What is the best white wine to use,im a beginner at using wines?
Chablis is the best cooking wine.
Hope you’re still checking comments here…what brand saucier are you using here? Looking for one that’s splayed like that….thanks!
That’s an AllClad Pan
What type of white wine would you recommend. A Chardonnay or a Sauvignon Blanc or Pinot Grigio.
Chablis
Do you have recommendations for heat control on an electric stove?
Medium high. Whatever number that would be on your stove.
Love it❣️ thank You for the tip❣️
Thank you 😁
im making this right now with the advice of the people in the comments. so far im pleased with how it looks/smells ^_^
MINDYWAAAA thanks!
Love it I used it over a stuffed pork
That’s great!!! Thanks for watching!
How might I add beets to this for color?
Minced beets smaller than garlic or another way?
Towards the end and little bigger than the garlic
Can I add a cornStarch/water slurry to make it even thicker?
MbisonBalrog Yes you can use cornstarch and it will be easier to make it thicker
I just tried it, it was pretty good, but will add less lemon juice next time. Tfs
Animal Love Fest Sounds good, make it your own! Thank you for watching!
Subscribed too! Christina
I had some leftover lemons and spaghetti noodles, plus we were having crab legs so I used this as a base for a lemon butter pasta.
I added more butter, cream, and Parmesan. I also swapped thyme for parsley. It was really good, even my 2 year old ate it.
To be honest it needed the cream and butter though. Was really acidic before that.
Also added a shallot before the garlic.
Perfect!! Yes this is a really lemony sauce! I am glad you made it your own.
I like this recipe because my wife does not like cream.its quite easy to prepare as well.
Thank you!!
NICE ill put that on my panfried crispy skinned salmon tonight.
Azbot ok!!
Oh you bet I'm putting capers in it.
how should I season and cook salmon if I wanted to have it with this sauce?
Just a little salt and pepper, this sauce will complement the fish!
@@DAVIDJALVAREZ Thank you!
Would using a roux instead of just butter work better or worse? Also you always add cold to hot right, youd never add luke warm to luke warm? Why is that? I know it has to do with how fast the lipids bond to the other molecules but does anyone know why specifically? Thanks.
I believe the butter is added cold so as not to split the sauce
Thanks for sharing. What can you suggest if the white.wine sauce needs a 35% cream, do I lessen the amount of butter or totally removed it?
Emmy Guiang If you wanted to add cream then you would either thicken with corn starch or a roux.
@@DAVIDJALVAREZ Thanks a lot for your prompt reply. More power to your channel.
Emmy Guiang Thank you!!
@@DAVIDJALVAREZ Hi chef, just wondering if you could give me some tips in grilling chicken breast. My culinary class final project requires us to marinate and grill the chicken breast to go with the white wine cream sauce. My problem is I don't know how to grill as I seldom do it. I would really appreciate it if you would be so kind to share some tips. Time and temperature in grilling, etc. Thank you.
Emmy Guiang I marinate my chicken in Italian dressing. Great tenderizer and flavor, it also helps getting those nice grill marks. Depending on the size of the breast it will depend on cooking time. Just temp in to 165 and it’s done. Bbq temp about 400 degrees to grill.
this is almost like a sauce meunier which is what im thinking of doing close to your method but i want to sauté fish fillets with the beurre meuniere sauce but im thinking of adding a splash of wine with the lemon juice and then a bit of heavy cream i want to make what i call wine lemon cream sauce and was wondering what you think will that come out good? as for the herbs i will use parsley and maybe marjoram those should go well with seafood, and i like th throw in some cappers as well
also what other neutral frying oil do you recommend other than canola? im thinking maybe avocado oil although i never had it so idk if it's neutral tasting and would be a good substitute or maybe peanut oil? some light neutral oil for sautéing and adding butter to so the butter alone won't burn
Yes it would work, I would use a grape seed oil and thyme goes great with fish. I don’t like rosemary it’s to strong for anything. Sometimes I use a touch of cream for my sauces. Also I use cherry tomatoes also to let them break down in the sauce. Go watch my Halibut video and you will see the path which I think you want to go. Thanks for watching!!!
@@DAVIDJALVAREZ i was thinking about thyme too but figured its more for chicken like the rosemary ,yes grape seed or maybe safflower or sunflower seed oil too , well i failed at doing the cream sauce i talked about because the cream even though 18% still separated ,perhaps i needed to further reduce the lemon juice and wine and i think perhaps i used too much lemon juice i also had cappers parsley and dill ,tasted not bad but a tad too sour and broken cream not good , thanks for the response
@@ARCSTREAMS use a roux, add the lemon juice last to taste. Use a heavy cream it will wont break as easy. I also use a quick roux, cold cube of butter and I roll it in flour and that will thicken it quick
@@DAVIDJALVAREZ not sure why i need the roux but the idea was i started to make beurre meuniere after i pulled the seared fish out of the pan i added more butter to brown then the herbs and cappers followed by the lemon/wine ,let it reduce after that i removed it off heat and added more butter trying to make it a beurre blanc but decided to poured in the cream and heat it up again and it started breaking , too much acidity and not reduced enough i would think and maybe the cream was not heavy enough , think its better to leave the cream out of a butter wine and lemon sauce but i wanted to incorporate all 4 in a nice balance somehow, just haven't figured out the proper steps and amounts
@@DAVIDJALVAREZ ok so lets say i used the butter and flour in the pan and made the roux then what? i still need to add lemon ,wine, herbs,cappers and cream , even making wine and cream mushroom sauce never worked well for me and usually separates, my father used to make it with the white wine i think and somehow got it to work i even think he used to use regular cream and milk , your roux reminded me of what he used to do i remember hed melt the butter and sautee the mushrooms add black pepper and salt then adds flour to thicken it and then the cream or milk went in but i can not remember about the wine or what he did to not make it break apart
Great sauce Chef. Thanks for the vid.
BIGRICHG71 Thanks
ty
You’re welcome
Nom nom but I was surprised when you added the thyme (seemed like a lot). I like the flavor with scallops and shrimp though.
Noreen Albright thyme is a great flavor for seafood.
@@DAVIDJALVAREZ and everything, thyme is one of the most delicious herbs on the earth!! :)
Making it w/chicken cutlets...Thank you
Russ Martino Great!!! Thanks for watching
Thank you for this recipe. If I have to add quartered button mushrooms, how do I add it?
Emmy Guiang add the mushrooms towards the end for a couple minutes. Then thicken.
What kind of white wine did you use?
Chablis
Dear David: What can I use in place of the wine? ----------------
Could one not add the lemon juice later in the cooking gradually to gauge the tartness, tang of this? I could inadvertently overdo this at the outset, rendering the need to add foreign items to neutralize the stinging tart.
eddyvideostar Yes of course you can do it without citrus
@@DAVIDJALVAREZ David: Thank you. Could one use more orange juice and less lemon for better taste and flavor? Both are citrus: the OJ is more palatable.
eddyvideostar sure you can go with OJ. Even Mango and go tropical.
@@DAVIDJALVAREZ David: Great response: Mouthwatering and soul heartening along with your ESP of wonderment have me spellbound.
eddyvideostar Thanks and I hope you make a great meal.
Is the olive oil necessary?
No, but it always make dishes taste better.
Approximately how many people will the recipe serve?
About 4
You said 3 table spoons in the video and out 6 in the description for the butter.
Philmore James Yes 6 is correct I was wrong in the video
How can you make it thicker
DJ Minor more butter
PLEASE do explain more. Why do you start w/ olive oil? Why not brown the garlic in butter? Why should the butter be cold - what difference does it make?
You always start with oil, butter burns and will change the flavor of the sauce. You would basically be making a brown butter sauce. Cold butter helps tighten the sauce. Warm butter will melt to fast to thicken the sauce.
Video says 3TBL of butter, work recipe says 6. Which is it??
Andy M it’s 6 sorry about that
Can you freeze any leftover sauce
Valerie Kinnick Yes you can. Place it in a sealed bag or jar.
@@DAVIDJALVAREZ Thank you just made and it was very good put it over chicken cutlet with angle hair pasta.
Valerie Kinnick perfect!
I remember the first time I made white wine lemon butter sauce lol
Me too, 38 years ago.
Could you add cornstarch to it to make the sauce thicker?
You could but will make change the texture , adding more butter will thicken it.
@@DAVIDJALVAREZ ok awesome thank you!!! I will definitely be trying this
@@cerriadavila7863 thank you!
I made this earlier and mine came out watery.. I am not sure if it was because I used Vegan butter?
Yesenia Quiroz probably, however you can use tapioca flour to help make a roux and thicken it.
Executive Chef David J Alvarez Thanks for the tip!
Yesenia Quiroz you’re welcome
Can I use it for pasta?
Crackman Jones You sure can! Add some Parmesan to it and eat!
Executive Chef David J Alvarez thank you brother
Crackman Jones for sure, enjoy
Is it 3Tbs or 6Tbs per written recipe?
It’s 6 for a thicker sauce, play with it and see where you want the viscosity
What white wine do you recommend using to make the best sauce that isn't too bitter? The last time I used a chardonnay that did not taste right, it was overpowering.
Mary K Chablis is the best for sauces
@@DAVIDJALVAREZ Thank you very much!!
Executive Chef David J Alvarez I took your advice, it was perfect! I made chicken and zucchini with roasted cherry tomatoes and pasta. Using a Chablis with the steps you showed here made the perfect sauce! Thanks again!
Mary K Great!!! You are on your way to make amazing dinners! I am happy I could help.
Does this require white wine or cooking wine?
No, you can use a chicken, vegetable stock
Did not coat back of spoon. A little more heat or some pasta water perhaps?
Angelo Santelli try a little more butter
legend has it that piece of garlic is still on the stove to this day.
I am trying it with cod steaks to night thanks
Great! let me know how it turns out
making with butternut squash ravioli and flank steak...nom nom
Perfect!!