Best 4 White Wine Shallot Sauce With Lemon And Capers Recipes
Indulge in a symphony of flavors with our tantalizing White Wine Shallot Sauce, an exquisite culinary creation that elevates any dish with its elegant simplicity. This versatile sauce, brimming with savory richness, is a perfect accompaniment to grilled or roasted chicken, fish, or vegetables, adding a touch of sophistication to your weekday meals or special occasion feasts. With its velvety texture, vibrant color, and harmonious blend of tangy lemon, briny capers, and aromatic shallots, this sauce is a true testament to the transformative power of culinary alchemy.
In this comprehensive guide, we present a collection of delectable recipes featuring the White Wine Shallot Sauce as the star ingredient. From the classic Chicken Breast with White Wine Shallot Sauce, a timeless dish that showcases the sauce's ability to enhance the natural flavors of chicken, to the innovative White Wine Shallot Sauce with Salmon, a vibrant and healthy entrée that combines the richness of the sauce with the delicate taste of salmon. We also explore vegetarian delights like the Roasted Vegetables with White Wine Shallot Sauce, a colorful medley of roasted vegetables bathed in the sauce's savory embrace, and the versatile White Wine Shallot Sauce Pasta, a simple yet satisfying dish that transforms ordinary pasta into an extraordinary culinary experience.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can achieve culinary success. Detailed ingredient lists and helpful tips provide valuable guidance, while stunning food photography ignites your taste buds and sets the stage for a delightful dining experience. Whether you seek a quick and easy weeknight meal or an impressive dish to wow your guests, our collection of White Wine Shallot Sauce recipes has something for every occasion and palate.
COD WITH HERBED WHITE-WINE LEMON SAUCE
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
- Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.
WHITE WINE-SHALLOT SAUCE WITH LEMON AND CAPERS
Mmmm. This is a healthier version of a sauce for sauteed fish that's usually made with butter. It's delish on fish! Recipe is from Cook's/America's Test Kitchen...one of their "Light" books, but I can't remember which one.
Provided by Sandi From CA
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Combine oil and shallots in small saucepan over medium-low heat.
- Cover and cook, stirring occasionally, until softened, about 4 minutes.
- Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.
- Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.
- Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.
- Season with salt and pepper to taste and serve over sauteed or pan-fried fish.
WHITE WINE SHALLOTS SAUCE WITH LEMON AND CAPERS
I got this recipe from Holiday Market, which is near the house and we tried it on some white fish. DH and I thought it had a nice flavor.
Provided by Dr. Jenny
Categories Sauces
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
- Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
- Add wine and lemon juice, increase heat to high, and bring to a boil.
- Boil until reduced to 3/4 cup, 3-5 minutes.
- Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
- To serve, stir sauce to recombine, and spoon over your cooked fish.
PORK CHOPS IN LEMON-CAPER SAUCE
Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."
Provided by Sam Sifton
Categories dinner, easy, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
- Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
- Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.
Tips:
- To make the shallot sauce more flavorful, use a good quality white wine. A dry or semi-dry wine will work best.
- If you don't have any capers on hand, you can substitute chopped cornichons or green olives.
- For a richer sauce, use heavy cream instead of milk.
- Be careful not to overcook the shallots, as they can easily become bitter.
- To make the sauce ahead of time, simply prepare it up to the point of adding the lemon juice and capers. Then, store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the sauce over low heat and stir in the lemon juice and capers just before serving.
Conclusion:
This white wine shallot sauce with lemon and capers is a delicious and versatile sauce that can be used to enhance a variety of dishes. It is perfect for serving with fish, chicken, pork, or vegetables. The sauce is also easy to make and can be prepared in just a few minutes. So next time you are looking for a quick and easy way to add flavor to your meal, give this white wine shallot sauce a try.
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