White Wine Herb Sauce

In this herbaceous sauce, white wine brings out the flavor of the shallots and herbs by bonding to the butter and imparts greater flavor to the dish from the reduction in liquid.

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Prep Time
25 min
25 min


  • 2 shallots, minced
  • 2 cups dry white wine
  • 1/4 cup cold organic unsalted butter, cubed
  • 1/4 cup chopped fresh herbs (TIP: Opt for a mix of any of the following: fresh flat-leaf parsley, tarragon, chives or chervil.)
  • Sea salt and fresh ground black pepper, to taste (TRY: Simply Organic Ground Black Pepper)


In a small saucepan, bring shallots and wine to a boil on high. Reduce heat slightly to a gentle boil and continue to cook, stirring occasionally, until reduced to about 1/2 cup, about 20 minutes. Remove from heat and whisk in butter gradually until incorporated. Before serving, return sauce to medium heat and gently warm as needed; do not boil. Stir in herbs and season with salt and pepper.

Nutrition Information

  • Serving Size 1/4 recipe
  • Calories 135
  • Carbohydrate Content 6 g
  • Cholesterol Content 31 mg
  • Fat Content 12 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 7 g
  • Sodium Content 71 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g