Wine butter sauce for fish recipes - Sauces dips spreads

Author: Timmy Venegas

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Rich sauce prepared from shallots cooked with white wine, butter and capers and seasoned with fresh chopped dill. If you are trying to get more liquid sauce use more wine or add more shallots otherwise.

Wine, Butter and Capers Sauce for Fish
Easy Garlic White Wine Baked Barramundi
White Wine Herb Sauce
Beurre Rouge (Red Butter Sauce)
How do you make butter sauce for fish?
What is the best sauce to serve with white fish?
How do you make white wine sauce?
How to cook fish in a pan with butter?

Wine, Butter and Capers Sauce for Fish

Rich sauce prepared from shallots cooked with white wine, butter and capers and seasoned with fresh chopped dill. It suits for any kind of fish whatever it is boiled, fried or grilled. Goes good with salmon (see Salmon with Capers and Dill Sauce recipe), cod, tilapia and other fish which you would usually serve with butter sauce of some kind. If you are trying to get more liquid sauce use more wine or add more shallots otherwise. If you don’t like texture of cooked onions – increase shallots frying time and cook them with wine longer. Ready sauce can be stored in the fridge, but it should be served warm, just make sure when you reheat it to remove sauce from burner before it starts boiling.
Provided by: Julia Volhina
Total time: 45 minutes
Yields: 0 servings
Number of ingredients: 8

Ingredients:

How to cook:

Prepare ingredients: shallots I had this time were unusually small, so I’ve doubled amount of them just for this time; usually I use about 4 shallots which are bigger; as to wine, I use white dry chardonnay: Wine, Butter and Capers Sauce for Fish Photo: Step 1
Peel and chop shallots finely: Wine, Butter and Capers Sauce for Fish: Step 2
Using sauce pan is more convenient here, but if you don’t have one get a small skillet. Warm the sauce pan up with 2 tbs of olive oil: Wine, Butter and Capers Sauce for Fish Recipe: Step 3
Fry shallots over medium heat till they become soft and slightly yellow in color (about 12-15 mins): Wine, Butter and Capers Sauce for Fish Recipe: Step 4
Increase heat and add about 3 cups of dry white wine (I use Chardonnay): Wine, Butter and Capers Sauce for Fish Recipe: Step 5
Bring sauce to boil and keep boiling for about 15 mins (about a cup of wine will evaporate till then): Wine, Butter and Capers Sauce for Fish Recipe: Step 6
Reduce heat so sauce stops boiling completely; then start whisking butter in, spoon by spoon, until whole stick is added. Make sure sauce isn’t boiling, but keep it warm, so butter can melt (remove sauce pan from the burner when sauce is close to start bubbling and bring it back to the burner when sauce is too cold to melt butter): Wine, Butter and Capers Sauce for Fish Recipe: Step 7
Drain and rinse capers, chop dill, add both to the sauce and season it with salt and ground black pepper: Wine, Butter and Capers Sauce for Fish Recipe: Step 8
Mix sauce and remove sauce pan from the burner: Wine, Butter and Capers Sauce for Fish Recipe: Step 9
Pour warm wine sauce with butter, capers and dill over boiled or fried or grilled fish: Wine, Butter and Capers Sauce for Fish Photo: Step 10
Serve warm: Wine, Butter and Capers Sauce for Fish Recipe: Step 11

Notes: Swordfish Wine Pairing: Make it Broiled with Lemon, First, make the sauce. In a small saucepan, add the onion and wine and simmer over medium-high heat until the wine has reduced to 1/3 of its size, …

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butter and capers sauce for fish beurre rouge red butter sauce garlic white wine baked barramundi easy garlic white wine baked barramundi wine butter sauce for fish wine butter and capers sauce for fish

Easy Garlic White Wine Baked Barramundi

An easy baked fish recipe with white wine, garlic, lemon, and capers.
Provided by: Jessie
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

12 ounces barramundi (about 2 fillets), thawed
3 cloves garlic, minced
1/3 cup white wine (we like Chardonnay or Dry Riesling)
2 Tablespoons unsalted butter, melted
2 Tablespoons lemon juice
1 Tablespoon capers
Salt and pepper to taste
Lemon wedges (optional) for serving

Nutrition:

How to cook:

Heat oven to 375 degrees Fahrenheit.
Lay barramundi fillets in a single layer in a medium baking dish.
In a medium mixing bowl, whisk together the garlic, white wine, melted butter, lemon juice, capers, salt, and pepper.
Pour sauce over barramundi. Spoon the sauce over the top of the fish a few times to make sure it's evenly coated.
Bake at 375 degrees F for 15-18 minutes until fish is bright white, opaque, and easily flakes with a fork.
Serve fish immediately with a drizzle of sauce from the pan and fresh lemon wedges (optional).

Notes: Beurre Rouge Sauce Recipe, Heat the wine, vinegar, and shallots in a saucepan until the liquid comes to a boil, then lower the heat a bit and continue simmering until the liquid …

White Wine Herb Sauce

Amazing Chicken Recipes
Provided by: James Peterson
Yields: 1 item
Number of ingredients: 5

Ingredients:

1 large shallot, minced
2 cups dry white wine
1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
1/4 cup finely chopped fresh herbs, such as parsley, chives and tarragon
Salt and freshly ground pepper

How to cook:

In a medium nonreactive saucepan, combine the shallot and wine and boil over high heat until reduced to 1/2 cup, about 20 minutes. (To make the sauce with pan juices, discard the fat from the sauté skillet, add the reduced wine and boil for 30 seconds, scraping the bottom of the pan with a wooden spoon to dissolve the browned bits.) Off the heat, whisk in the butter 1 tablespoon at a time to make a thick sauce. Return the pan to the heat briefly to warm the sauce if necessary; do not boil. Add the herbs, season with salt and pepper and serve.

Notes: White Wine Herb Sauce Recipe, 1 large shallot, minced. 2 cups dry white wine. 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces. 1/4 cup finely chopped fresh herbs, such as …

Beurre Rouge (Red Butter Sauce)

Beurre rouge is a butter-based emulsified sauce made with a red wine reduction. It is great with fish or seafood, and you can even serve it with steak.
Provided by: Danilo Alfaro
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: French
Number of ingredients: 5

Ingredients:

1 cup dry red wine
1/2 cup red wine vinegar
1 tablespoon finely chopped shallot
1 pound (2 cups) unsalted butter, cold
Kosher salt, to taste, optional

Nutrition:

How to cook:

Heat the wine, vinegar, and shallots in a saucepan until the liquid comes to a boil, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
While the liquid reduces you can cut the butter into medium (1/2-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have two to three cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a few more moments. The finished sauce should be thick and smooth.
Season to taste with kosher salt. Traditionally you would strain out the shallots before serving, but you do not have to do this. Serve it right away.

Notes: Which sauce goes well with fish? Here are 5 classic, Beurre Blanc (white butter sauce) Beurre Blanc is a simple butter-based sauce that goes great with steamed fish fillets and pan-fried fish. Beurre Blanc was created …