This white wine sauce is the kind of simple goodness that instantly elevates a meal. Whether you’re swirling it into pasta, spooning it over seafood, or dunking warm bread into it, it’s guaranteed to become your go-to sauce.
What Goes Into It
The key to this sauce turning out perfectly is quality — good wine, fresh garlic, and real butter go a long way when you’re building a sauce that feels fancy without a whole lot of effort. A full list of ingredients with measurements is available in the printable recipe card below.
- White Wine – This is the star of the sauce, of course! It adds acidity and depth. Try using a dry white like Sauvignon Blanc or Pinot Grigio.
- Unsalted Butter – Butter ties everything together and gives the sauce its richness. Unsalted is best — then you can control the saltiness.
- Extra Virgin Olive Oil – High-quality olive oil gives the sauce subtle fruity undertones and helps to keep the butter from burning.
- Ground White Pepper – Use white pepper to give the sauce an even appearance. It’s also a little milder than black pepper.
- Coarse Sea Salt – Salt rounds out the flavors of the other ingredients.
- Fresh Garlic – Use freshly minced garlic for the most vibrant flavor.
- Italian Parsley – This herb adds a pop of color and a fresh, herby finish.
Ready, Set, Cook!
This sauce comes together in one pan with minimal fuss. It’s as perfect for parties as it is for busy weeknights.
- Combine. Add all of the ingredients to a small pan over medium heat. Stir until the butter is fully melted and the mixture is smooth.
- Serve. Pour over your favorite pasta or protein, or serve it as a dipping sauce.
5S Philosophy 👩🏻🍳
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- Salt – Coarse sea salt balances the acidity of the wine and brings out the richness from the butter and oil.
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- Seasoning – White pepper is subtle but mighty! It’s a great option for adding gentle heat without overpowering the garlic or wine.
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- Swaps – No white pepper? No worries — black pepper totally works! If you’re out of Italian parsley, try chives or even fresh basil. And if you’d rather skip the wine, veggie broth can work — it won’t be quite as complex, but it’s still delicious.
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- Senses – The smell of garlic and wine bubbling together is pure comfort, and the texture of the sauce is silky and pourable. In terms of flavor, it’s rich without being heavy, and bright enough to go with everything from seafood or meat to roasted veggies.
What Completes the Meal
This white wine sauce is ridiculously versatile, so there are lots of ways to use it! Serve it over linguine with parmesan cheese, or ladle it onto seared scallops or grilled chicken for a fast-yet-fancy dinner.
For veggies, try drizzling it over asparagus, broccolini, or roasted cauliflower. It also makes a perfect dip for crusty bread!
Storage and Freezing
Store any leftovers in an airtight container in the fridge — it’s super easy to heat it back up! You can prep the sauce ahead of time and gently reheat it before serving. Just stir often and don’t let it boil again.
How to Store
Keep the sauce in the fridge for up to 4 days. A quick warm-up on the stove or in the microwave (in intervals) will have it ready to serve in nearly no time.
Can I Freeze White Wine Sauce?
We don’t recommend freezing this sauce. Because of the butter and wine base, it can separate and lose its silky texture once it’s frozen and thawed.
Helpful Tips & Answers
Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work best. Avoid sweet wines — they’ll throw off the balance of flavors.
Simmer it a little longer to reduce and concentrate the flavors. If you need more thickness, whisk in a flour or cornstarch slurry.
This version is naturally gluten-free. Just make sure your wine and other ingredients are, too — most are, but be sure to double-check.
More Savory Sauces
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White Wine Sauce
Ingredients
- 3/4 cup white wine
- 1/2 cup unsalted butter
- 1/4 cup extra virgin olive oil
- 1 teaspoon ground white pepper
- 1 teaspoon coarse sea salt
- 2 teaspoons fresh garlic minced
- 2 teaspoons Italian parsley minced
Instructions
- In a small saucepan combine the 3/4 cup white wine, 1/2 cup unsalted butter, 1/4 cup extra virgin olive oil, 1 teaspoon ground white pepper, 1 teaspoon coarse sea salt, 2 teaspoons fresh garlic, and 2 teaspoons Italian parsley.
- Whisk together until melted and bubbling, then remove from the heat and use as intended.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
