Add a savory punch of flavor to your dishes with this pan sauce! It’s made directly in the same pan after you sear your meat and it’s so simple to make.

Check out the full recipe below. Happy Eating!

-Chef Julie & The Mint Team 👩🏻‍🍳🌱

Print Recipe
5 from 2 votes

White Wine Pan Sauce

Add a savory punch of flavor to your dishes with this pan sauce! It's made directly in the same pan after you sear your meat and it's so simple to make.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, sauce
Cuisine: American, French
Diet: Gluten Free
Keyword: pan sauce, pan sauce recipe, sauce, White wine, white wine pan sauce
Servings: 1 Cup

Special Equipment

  • Saute pan
  • Whisk
  • Knife and cutting board
  • Small prep bowls

Ingredients

  • 1-2 Tbsp Olive oil (or other preferred oil or butter)
  • 1/4 Cup Onion finely minced Or substitute shallot
  • 2-3 Each Garlic cloves minced
  • 1/4 Cup White wine   or sub red wine
  • 1/4 – 1/5 Cup Broth or water
  • 2-3 Tbsp Butter
  • 1/4 Cup Heavy cream Optional
  • 1 Tsp Lemon juice Optional
  • To Taste Salt and pepper
  • 2-3 Tsp Italian herbs or oregano

Instructions

If possible use the pan that you just seared meat in (leave any fat/oil and juices leftover and make it directly in the same pan). If you’re not cooking meat then start with a clean pan.

  • Start by chopping up the onions and garlic, set aside.
  • In a medium saute pan on medium heat, heat the oil. (use a pan you just seared meat or fish in)
  • Saute the onion until translucent for about 1-2 minutes, add the garlic and cook 1 more minute. (Stir frequently so it doesn’t burn) Season with salt and pepper.
  • Deglaze the pan with the white wine (AKA pour in the white wine), then the lemon if using. Bring it up to a simmer.
  • Add .25(¼) cups of the broth or water, simmer until it starts to reduce down. Add a touch more liquid it gets too dry. Adjust seasonings & add herbs
  • After it’s reduced by about half whisk in the cream and simmer another couple of minutes
  • On medium-high heat – The last couple of minutes add the butter whisking until melted and fully incorporated (so the sauce doesn’t break, then turn the heat to low.
  • Taste and adjust the seasonings if needed. Add a touch of liquid if the sauce is too thick.
  • Enjoy hot right away or store in the fridge for up to a week.
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!

Notes

Recommendations 
  • Add your favorite herbs 
  • You can make this dairy-free by using a non-dairy alternative for the butter and cream 
  • Make this sauce vegan by using a vegetable broth
  • Sub the white wine for red wine 
  • Use your favorite broth or water instead