Recipe by sal
"Seasoned wine, broth and mushrooms make this creamy sauce perfect for your pasta."
Watch video tips and tricks
1 (4 ounce) jar
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
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(
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!
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.
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Buttery Herb Wine Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 136
** Calories from Fat: 108
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Make a simple meat sauce with leftover top round or sirloin steak.
See how to make Chef John’s deeply flavorful basic red sauce.
A thick, chunky pasta sauce with beef, pork, veggies, and tons of flavor.