White Wine Garlic Butter Sauce With Grana Padano Recipes
WHITE WINE AND GARLIC DREAM CREAM
Don't even bother wasting your time making the usual boring alfredo!! Try this sauce and you'll never go back. The flavors are amazing and will impress any guest. One can never go wrong with white wine and garlic blended into a thick creamy peppery sauce.
Provided by Claire
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h
Yield 3
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
- Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
- When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 18.5 g, Cholesterol 91.7 mg, Fat 26 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 16.2 g, Sodium 63.9 mg, Sugar 2.9 g
WINE SAUCE FOR SEAFOOD
This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.
Provided by Nicole0615
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 17m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 209.9 mg, Sugar 0.3 g
GARLIC WINE SAUCE
Steps:
- Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. Mound the potatoes in the center of the plate. Slice a couple of slices off the roast and position them at an angle against the potatoes. Spoon the sauce over top. Garnish with fresh black pepper and long chives.
LEMON PARMESAN KALE PASTA
Steps:
- Slice the woody stem out of the kale then wash well and roughly chop. Dry with a clean tea towel or a salad spinner.
- In a large frying pan heat the olive oil then sauté the garlic and pepper flakes for 30 seconds. Add the kale and allow to cook until wilted.
- Add the white wine, lemon juice and butter to the pan and allow to simmer for a few minutes until the kale is cooked. Season to taste.
- Toss in the cooked pasta and a few tablespoons of the pasta cooking water.
- Add the Parmesan and continue tossing until the pasta is coated.
- Serve with a generous handful of grated Parmesan.
Nutrition Facts : Calories 384 kcal, Carbohydrate 65 g, Protein 14 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 270 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
WHITE WINE, GARLIC, BUTTER SAUCE WITH GRANA PADANO
Categories Sauce Pasta Side Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Lunch
Yield 4-6
Number Of Ingredients 10
Steps:
- In a deep heavy sauté pan, heat the olive oil over medium-low heat. Add the garlic and crushed red pepper. Saute until aromatic, about 1-2 minutes. Add salt, pepper, white wine and butter. Stir 2 minutes, remove from heat. Toss pasta with sauce, parsley, and cheese. Serve in shallow bowls. Top with more Grana Padino and parsley if desired.
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GARLIC BUTTER WHITE WINE PASTA RECIPE WITH FRESH HERBS
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4.9/5 (10)Total Time 45 minsCategory Main CourseCalories 547 per serving
- Make the breadcrumbs by roasting the bread in one tablespoon olive oil until completely toasted, about five to ten minutes. Chop the herbs and add to the breadcrumbs right before serving to prevent from getting soggy.
- In the meantime, heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the shallots and cook for a minute. Add the minced garlic and chili flakes and cook for another two minutes. Deglaze with the white wine, add the bayleaf and simmer for three minutes. Pour in 1 1/2 cups chicken stock and cook for another five minutes. If the sauce seems too dry, add more stock. Take off the heat, stir in the cream and butter and season with salt and pepper to taste. Again, if the sauce seems too dry, add more cream tablespoon by tablespoon until you like the consistency.
- Toss the hot pasta with the sauce, divide between four plates and top with breadcrumbs, finely grated lemon zest, extra chili and parmesan cheese. Serve with watercress, if desired.
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- Place boneless, skinless chicken breasts in between two sheet of parchment paper and flatten slightly with a rolling pin or meat mallet.
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- Preheat a large pan over high heat. Add the chicken and cook for 3-4 minutes per side until the chicken is almost cooked through. Remove and set aside.
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- Preheat the oven to 425 degrees. Cut the chicken breasts in half on a bias. Trim off any bits of fat, skin, or tendon. Flatten each breast half with a mallet to an even thickness of about ¾ inch.
- Heat three tablespoons of the olive oil in a large skillet over medium heat. Toss the mushroom caps in flour to coat well, pat off any excess, and lay them in the pan. Let the pieces caramelize slowly, for about four minutes. Turn when the edges are nicely browned on the underside; fry for about two minutes on the second side. Remove them to a paper-towel-lined plate, and season with salt.
- When the mushrooms are done, add one tablespoon of the butter, and reduce the heat to medium low. Salt the chicken pieces, and dredge in flour, tapping off the excess. When the butter is just beginning to sizzle, lay the chicken cutlets in the pan.
- Cook them gently until very lightly colored, with no browning, about two minutes, then flip them and cook the other side, another two minutes.
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Reviews 6Servings 1Cuisine FrenchCategory Sauce
- In a saucepan, melt the butter over medium low heat. Add the garlic and shallot and saute for 1 minute, stirring, until fragrant but not browned. Add the flour and cook 1 more minute.
- Add the Parmesan cheese and salt and whisk until it melts. Taste and adjust salt if needed. If desired, serve with 8 ounces pasta of any shape.
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