How to make an easy white wine lemon butter sauce in two minutes. 

THANK YOU for giving us a perfect youtube instructional video. Didn't waste our time with flashy intros, didn't spend 5 minutes telling your life story, didn't beg us to like and subscribe. If I could give you an award I would.

Didn't think I was OCD until that little chip of garlic flew out of the pan onto the stove and sat there looking at me. Other than that, nice recipe. I usually reduce the wine to about 1/3 of the liquid with minced shallots and minced garlic so it's nice and thick and yes, it turns out to be a beurre blanc but if you're going through the trouble, it might as well be the best. Capers before serving is always a nice touch. Thank you for this quick and easy recipe. Always on the lookout for any recipes with wine.

Finally a beginner guide to making this sauce....

Just did some lobster ravioli with this sauce and I can tell you it was one of the best dishes I’ve cooked in my short culinary career. Thanks a lot

I made this yesterday and used on white rice. Delicious! I also made scallops with a lemon garlic butter sauce. Wish I could attach a picture.

Chef Alvarez: Thanks for the demonstration. I believe you were on point with the sauce. Myself, I would have used shallots with the garlic and at sprigs of thyme (remove after for garnish). Add wine (reduce) and I would have turned the heat off when adding my butter (unsalted butter). Again, thanks for the demonstration.

Thanks was looking for a new way to eat Salmon. Very easy and tasty. Perfect for someone like me who doesn't know much about cooking.

Thank you so much. This is the kind of video I enjoy a great recipe yet simple and direct. As someone else said, you did not go on and on with life stories but very profesional and to the point. Will be using this sauce for my salmon too.

LOL. It's so many freaking chefs on this page it's not even funny. If you know so dam much, why the hell are you watching? A recipe is exactly that, a RECIPE. If you'd rather slice and dice and add more of this or a touch of that = different recipe. Dam! I think the recipe looks great as is. Thank you!!

Made this recipe numerous times I am so thankful for his dedication can’t wait to make it again tonight

Chef thank you for your direction on my sauce. It came out perfect. Love your teaching style.

Great video, Chef. Your recipe and style are very approachable and inspire confidence. Whenever I see a great home cooking video that supports people eating at home with friends and family I'm always a fan and advocate. We need more of this if we have any intention of making our society stronger. Thank you!

This is perfect! I was looking for a simple sauce and found it. So simple even I can make this sauce for our baked 🐠 fish tonight. Thank you.

Thank you for sharing! Many blessings to you!

I am definitely going to make this today as I will be grilling some grouper. I’m going to serve over white rice so with your recipe I might add a few capers. Can’t wait.

Very Excellent!! Did this tonight and put it over Ravioli and Chicken Sausage with some Peccorino-Romano...was really good...Thanks!

Great video! Thanks for the recipe 👍

Thank You for your recipe demonstration. It’s more simple to make then I expected. Back to cooking now! ❤

Made this tonight. Thank you. My husband enjoyed it too.

So helpful!!! Thank you! Having Parmesan crusted cod and wanted a white wine lemon and caper sauce to go with ♥️

I am cooking pasta tonight, and came here to make a simple wine sauce for my fish!! Thank you so much!!

Thank you chef. Made my guests very happy.

Just tried this and am so surprised by the results. Tastes exactly like I had it in a super nice restaurant recently.

Finally, a basic easy-to-make wine lemon garlic butter sauce 😋 First time it's come out perfect for me. Pour over basmati rice shrimp & spinach. Yum.

This sauce is amazing and it turned out perfectly! Thank you so much for this video it was very helpful. 😄😄

Thanks for the video! Delicious and easy!

Respect to this guy!! I wish I had these skills… just whipped up a quick sauce in 4 minutes….. how do you get this proficient? Culinary school??? Or natural instinct/talent??

Thank you chef

I'm making grilled chicken breast, broccoli, and penne. Going to use your sauce over it. Husband requested this for his birthday dinner. Thank you for the recipe.

Very easy.. thanks for sharing ...

Nice instructions! very easy to understand and very inspiring to do along! all tips are useful and come in the right minutes I wanted to know such as the heat level, cook the protein before making the sauce etc. thanks chef!

I added a quarter cup of half & half to it, loved the recipe ! Thanks for the help

so many people came here not knowing how to make it, then criticize the uploader? dafuq?

I like this recipe because my wife does not like cream.its quite easy to prepare as well.

Really awsome recipe me and the wife are going to try this with fish tonight. Definitely subscribing

Oh la la!! this was a delicious sauce, and easy to make!

Love it! ❤

I shall have this on my sea bream fillet tomorrow …..thank you 👍😊

Thank you, definitely trying this ☺️

I shall use this with my sea bream fillets tomorrow ……thank you 👍😊

Tahnk you will try! :)

Hehe…. Yes chef, looks great 🫢 and did I mention I’m an astronaut, that sauce is out of this world, and I should know 😉

definitely going to try this

Finally i got a good lemon butter sauce.

Love it I used it over a stuffed pork

Got it ! well done and simple, Thx !

Thank you so much!!

going to try this tonight. Like the pic on the fridge! haha

Thanks, I will try this.

I had some leftover lemons and spaghetti noodles, plus we were having crab legs so I used this as a base for a lemon butter pasta. I added more butter, cream, and Parmesan. I also swapped thyme for parsley. It was really good, even my 2 year old ate it. To be honest it needed the cream and butter though. Was really acidic before that.

Nice!

Hope you’re still checking comments here…what brand saucier are you using here? Looking for one that’s splayed like that….thanks!

Nice

Love it❣️ thank You for the tip❣️

I just tried it, it was pretty good, but will add less lemon juice next time. Tfs

Can I make it a day before using it?

NICE ill put that on my panfried crispy skinned salmon tonight.

Oh you bet I'm putting capers in it.

What type of white wine would you recommend. A Chardonnay or a Sauvignon Blanc or Pinot Grigio.

I always put a little flour in at the beginning just to make the sauce little thicker

Look great if I had on cream is best to added when which is best single or double cream please thank you

I've made this with and without success. The 1st time, I made it just like this and then added it to my food, but I cooked the garlic a little too much, no big deal it can be corrected. 2nd & 3rd time I made this sauce, I didn't burn the garlic, but I added cooked chicken to the sauce in the pan and the sauce broke both times... so the lesson here is... Do The Sauce Separate!

im making this right now with the advice of the people in the comments. so far im pleased with how it looks/smells ^_^

Do you have recommendations for heat control on an electric stove?

Great vid, cheers👍🏻

What size garlic do you suggest I flip out the pan yours looks like one sliver is that right or do I need slightly more also great recipe looks a bit runny

Approximately how many people will the recipe serve?

making with butternut squash ravioli and flank steak...nom nom

Morning Chef, I made this sauce and loved it but my wife said it looked too oily (she eats with her eyes). What did I do wrong pls ?

Great sauce Chef. Thanks for the vid.

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What is the best white wine to use,im a beginner at using wines?

There are so many types of White wines on the market. If you are using wines to cook meals, then you should say what type of wines is being used.

How might I add beets to this for color? Minced beets smaller than garlic or another way?

PLEASE do explain more. Why do you start w/ olive oil? Why not brown the garlic in butter? Why should the butter be cold - what difference does it make?

I have made this in the past with the lower end cooking wines, looking to upgrade on the wine, what do you recommend? Thanks

Dear David: What can I use in place of the wine? ---------------- Could one not add the lemon juice later in the cooking gradually to gauge the tartness, tang of this? I could inadvertently overdo this at the outset, rendering the need to add foreign items to neutralize the stinging tart.

legend has it that piece of garlic is still on the stove to this day.

I made this earlier and mine came out watery.. I am not sure if it was because I used Vegan butter?

how should I season and cook salmon if I wanted to have it with this sauce?

this is almost like a sauce meunier which is what im thinking of doing close to your method but i want to sauté fish fillets with the beurre meuniere sauce but im thinking of adding a splash of wine with the lemon juice and then a bit of heavy cream i want to make what i call wine lemon cream sauce and was wondering what you think will that come out good? as for the herbs i will use parsley and maybe marjoram those should go well with seafood, and i like th throw in some cappers as well also what other neutral frying oil do you recommend other than canola? im thinking maybe avocado oil although i never had it so idk if it's neutral tasting and would be a good substitute or maybe peanut oil? some light neutral oil for sautéing and adding butter to so the butter alone won't burn

I remember the first time I made white wine lemon butter sauce lol

Excellent sauce! Heads up though. You listed 6 tbsps of butter in the ingredients but you say 3 tbsps in the video. I went with 3.

Could you add cornstarch to it to make the sauce thicker?

You said 3 table spoons in the video and out 6 in the description for the butter.

Will this go well with a chicken Francese over angel hair dish or is it going to be to buttery

Can I use it for pasta?

Is it 3Tbs or 6Tbs per written recipe?

What kind of white wine did you use?

I'd like it to be just a little thicker though...could i add a small amount of flour/rue?

I am obsessive compulsive and the piece of onion that fell out of the pan distracted me throughout the video hahahaha

Is it best to remove the "kernals" from the center of the garlic cloves? Some claim it is bitter. Especially some French cooks. I am unsure as of now.

Which white wine do you recommend with making a butter sauce for chicken picota?

Making it w/chicken cutlets...Thank you

Video says 3TBL of butter, work recipe says 6. Which is it??

Nom nom but I was surprised when you added the thyme (seemed like a lot). I like the flavor with scallops and shrimp though.

That piece of garlic

What white wine do you recommend using to make the best sauce that isn't too bitter? The last time I used a chardonnay that did not taste right, it was overpowering.

Is the olive oil necessary?

Don’t know where to find ingredient list