Buttery Herb Wine Sauce Recipe - Allrecipes.com
Buttery Herb Wine Sauce Recipe
  • READY IN 25 mins

Buttery Herb Wine Sauce

Recipe by  

"Seasoned wine, broth and mushrooms make this creamy sauce perfect for your pasta."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Melt the butter in a skillet over medium heat. Add the mushrooms and cook until browned. Mix in flour, Italian seasoning and salt until smooth. Gradually stir in wine and chicken broth so that no lumps form and bring to a simmer. Whisk together the egg and cream; stir into the sauce. Heat through until thickened, but do not allow it to boil.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2008

Fantastic and easy. Here's how I pulled off a fantastic white wine sauce using this recipe (my first white wine sauce and huge hit with my hubby): When the butter was melted, I added one XL clove of garlic, minced, and as soon as the first bit started to turn golden, I added 12oz, of fresh mushrooms, quartered (instead of the jarred/canned kind). I skipped the salt altogether, as well as the flour. I made 3/4 cup of broth with 1/2 a veggie bullion cube (this was weak broth, according to the bullion cube's directions) and combined that with a whole cup of white wine (double what the recipe calls for - and I added even more later). I added the broth/wine mix to the butter/shrooms/garlic mix and kept heating it until it almost simmered. Then came 1/2 can of evaporated milk (instead of the heavy cream, which is expensive). I added a boatload of basil, parsley, and cracked black pepper, too, and two shakes of onion powder (instead of "Italian seasoning"). Then I took OUT about 1/2 cup of the liquid and set it aside in a small bowl. Into that bowl I added almost 2tbsp. of cornstarch, and I mixed it in until there were no lumps. Then of course the contents of that bowl went back into the sauce, and at this point I added a little sea salt to taste (certainly not a whole teaspoon!), more pepper, and a whole other cup of wine (what's the point of wine sauce if you can't taste the wine because you've cooked it all out?!). I omitted the egg altogether (because many reviewers

Most Helpful Critical Review
Dec 15, 2004

This was just ok. I would keep it as an absolute emergency recipe, with a few changes: add 1 tsp. garlic powder, omit the salt and egg, increase the cream and use less wine. It was quite salty with the chicken broth. :o(

Jan 08, 2003

Really good! Left out the egg and shrooms; made it w/lowfat marg. and evap. milk and added 1T of lemon juice after it had simmered. Am going to make this for a cooking demo using the full fat ingredients. Served this with boneless; skinless chicken cooked first; and then I made the sauce in the same pan. YUM!

Jul 20, 2004

I made this yesterday and it is a very good tasting sauce, easy and quick too. I added 2 cloves of minced garlic and a small can of black olives for my daughter that loves olives. My daughter that doesn't like mushrooms or olives picked hers out (she does that with everything) but she really liked the flavor of the sauce. I served it mixed in with fusilli pasta and garnished with fresh chopped seeded tomato and fresh chopped basil for eye appeal. One thing I didn't like was the egg mixed in, it didn't taste bad or anything, I just didn't like the way the egg white looked in the sauce, but you couldn't see it once the sauce was mixed with the pasta. Next time I plan to omit the egg and add a little extra flour instead. I also think this sauce would be excellent with capers instead of or in addition to the mushrooms. There were no left overs, thanks for the recipe.

Apr 17, 2007

My only complaint is that no one warned me I should make a double recipe! We cleaned the pan with a rubber spatula trying to satisfy our appetite for this delicious sauce!!! I can't communicate how tasty this was! Make it tonight, you won't be disappointed! Note: I omitted the egg. No need for the egg, anyway, I can't imagine this tasting any more delectible than it did without it. I served poured over a bed of linguine with chicken breasts.

Jan 01, 2005

I left out the egg and most of the butter, and used sour cream instead of heavy cream. Extremely yummy! This is a very flexible recipe.

Nov 18, 2004

This was delicious! I made it with breaded chicken breasts and it turned out great. I used fresh mushrooms and added garlic powder and a little extra salt and pepper. Everyone who tried it reqested the recipe. Thanks!

Jan 26, 2007

Mmmm, delicious! I didn't put the egg in since it didn't look like it was needed based on the other reviews. I found this sauce delicious! All of the ingredients combined together to make a great flavor. I will definitely make this again. It was very easy to make. I added it to chicken and rice and loved that the rice soaked it up. I highly recommend it!


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  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 407 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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