Unlike many sauces that require complex ingredients or techniques, butter sauce exemplifies the beauty of simplicity. This classic sauce showcases the richness of butter while combining with the bright notes of white wine and vinegar. It’s perfect for drizzling over seafood, pasta, or vegetables, making it a versatile choice in any kitchen.
Why make this recipe
Making butter sauce is quick and easy. It takes just a few simple steps to create a silky, flavorful sauce that can elevate any dish. Whether you’re cooking for guests or just treating yourself, this sauce brings a touch of elegance without much effort. Plus, it is made with ingredients you likely already have in your kitchen!
How to make Butter Sauce
Ingredients:
- 1 cup (2 sticks) unsalted butter, cut into 1 tbsp cubes, chilled
- 1/4 cup dry white wine
- 2 tbsp white wine vinegar
- 1 small shallot, finely diced (about 1/4 cup)
- 1 small garlic clove, minced
- 2 sprigs fresh thyme, plus 1 tsp fresh thyme leaves, divided
- 1 bay leaf
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1 tsp fresh lemon juice, optional
Directions:
- In a small saucepan, cook the diced shallot over medium-low heat for 2 to 3 minutes until it becomes translucent.
- Add the minced garlic and cook for another 30 seconds until it becomes fragrant.
- Pour in the white wine, white wine vinegar, thyme sprigs, and bay leaf. Simmer this mixture for about 8 to 10 minutes until it reduces to about 2 tablespoons of a syrupy liquid.
- Remove the thyme sprigs and bay leaf. Lower the heat to the lowest setting. Begin adding the chilled butter one cube at a time, whisking constantly. Wait until each cube is almost fully melted before adding the next. Keep whisking for about 7 to 9 minutes until all the butter is incorporated and the sauce turns silky and pale yellow.
- Stir in the fresh thyme leaves, salt, pepper, and optional lemon juice, adjusting the seasoning to taste. If desired, strain the sauce through a fine-mesh sieve. You can hold the sauce over low heat for up to 30 minutes before serving.
How to serve Butter Sauce
Butter sauce is incredibly versatile. You can use it to drizzle over steamed vegetables, fish, or pasta. It’s especially lovely over grilled shrimp or lobster. For a more gourmet touch, pour it over a perfectly cooked piece of chicken or steak.
How to store Butter Sauce
If you have leftovers, you can store the butter sauce in an airtight container in the refrigerator for up to a week. To reheat, gently warm it in a saucepan over low heat, stirring to bring back its silky texture.
Tips to make Butter Sauce
- Make sure your butter is chilled before starting; it helps create a creamy texture.
- Whisk constantly while adding the butter cubes to prevent it from separating.
- Adjust the seasoning according to your preference, especially if you are using salted butter.
Variation
You can easily customize butter sauce. For a herby twist, add fresh herbs like parsley or dill. You can also experiment with different types of vinegar or switch to lemon juice for a citrusy variation.
FAQs
Q: Can I use salted butter for this recipe?
A: Yes, but be careful with the added salt. Taste the sauce before adding extra salt, as salted butter will already have some seasoning.
Q: Is it necessary to strain the sauce?
A: Straining is optional. If you prefer a smoother texture, straining helps remove bits of shallot and thyme leaves.
Q: Can I make this sauce ahead of time?
A: It’s best served fresh, but you can make it ahead and reheat gently. Just be careful not to overheat it, as high heat can cause it to separate.
Butter Sauce
A simple yet elegant butter sauce that combines butter with white wine and vinegar, perfect for drizzling over seafood, pasta, or vegetables.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup (2 sticks) unsalted butter, cut into 1 tbsp cubes, chilled
- 1/4 cup dry white wine
- 2 tbsp white wine vinegar
- 1 small shallot, finely diced (about 1/4 cup)
- 1 small garlic clove, minced
- 2 sprigs fresh thyme, plus 1 tsp fresh thyme leaves, divided
- 1 bay leaf
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1 tsp fresh lemon juice, optional
Instructions
- Cook the diced shallot over medium-low heat for 2 to 3 minutes until it becomes translucent.
- Add the minced garlic and cook for another 30 seconds until it becomes fragrant.
- Pour in the white wine, white wine vinegar, thyme sprigs, and bay leaf. Simmer this mixture for about 8 to 10 minutes until it reduces to about 2 tablespoons of a syrupy liquid.
- Remove the thyme sprigs and bay leaf. Lower the heat to the lowest setting. Begin adding the chilled butter one cube at a time, whisking constantly. Wait until each cube is almost fully melted before adding the next.
- Keep whisking for about 7 to 9 minutes until all the butter is incorporated and the sauce turns silky and pale yellow.
- Stir in the fresh thyme leaves, salt, pepper, and optional lemon juice, adjusting the seasoning to taste.
- If desired, strain the sauce through a fine-mesh sieve. You can hold the sauce over low heat for up to 30 minutes before serving.
Notes
Whisk constantly while adding the butter cubes to prevent separation. Adjust seasoning according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 36g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 100mg
