White Wine Shallot Pan Sauce

This white wine shallot pan sauce is a flavorful accompaniment that enhances the taste of seared fish or chicken. Made with shallots, white wine, and butter, it creates a rich and glossy sauce that elevates any dish.

The sauce is perfect for drizzling over a seared halibut fillet plated on a white dish, topped with tiny pieces of sautéed shallots and garnished with chopped parsley or chives. It pairs beautifully with roasted potatoes or asparagus.

Delicious White Wine Shallot Sauce

This pan sauce is quick to prepare and adds a sophisticated touch to your meal. It takes about 15 minutes to make and serves 4 people, making it an ideal choice for a weeknight dinner or special occasion.

Ingredients

• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 1 cup dry white wine
• 1/2 cup chicken or vegetable broth
• 4 tablespoons unsalted butter, cold and cubed
• Salt and pepper to taste
• Chopped parsley or chives for garnish

Instructions

1. Sauté Shallots: In a skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until they are soft and translucent, about 3-4 minutes.
2. Deglaze with Wine: Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and let it reduce by half, about 5-7 minutes.
3. Add Broth: Stir in the chicken or vegetable broth and continue to simmer for another 3-4 minutes until slightly thickened.
4. Incorporate Butter: Reduce the heat to low and whisk in the cold butter, one cube at a time, until the sauce is smooth and glossy. Season with salt and pepper to taste.
5. Serve: Drizzle the sauce over your seared halibut fillet and garnish with chopped parsley or chives. Serve alongside roasted potatoes or asparagus.

Cook and Prep Times

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

• Servings: 4 servings
• Calories: 150kcal
• Fat: 14g
• Protein: 1g
• Carbohydrates: 3g