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Chardonnay shallot sauce simmering in a sauté pan.

Chardonnay Shallot Sauce

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This tangy Chardonnay Shallot Sauce is an easy, flavorful addition to grilled seafood, chicken, or vegetables. Made with local Santa Barbara Chardonnay, it pairs perfectly with fresh shallots for a light yet rich pan sauce.
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Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Course: Sauce
Cuisine: American
Keyword: Chardonnay, Sauce, Shallot
Servings: 4 Servings
Calories: 121kcal
Author: Krista Harris

Ingredients

  • Olive oil
  • 2 small shallots, finely chopped
  • ¾ cup Chardonnay, or other white wine (Santa Barbara County Chardonnay recommended)
  • 3 tablespoons butter
  • Salt and pepper, to taste
  • Capers, parsley, basil or other fresh herbs (optional)

Instructions

  1. Add enough olive oil to coat the bottom of a skillet and sauté the shallots over medium heat until golden—you should have some slightly brown bits sticking to the surface of your skillet.
  2. Add the wine carefully (it may splatter), and with a wooden spatula scrape the residue off the bottom of the pan. Let the wine cook and reduce by about half. Then add the butter and stir or whisk until it is incorporated and slightly emulsified.
  3. Add salt and pepper to taste. You can also add capers or freshly minced herbs for additional flavor. Serve with something just off the grill or anything you like.

Nutrition

Calories: 121kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 71mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.3mg