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Citrus Chardonnay Sauce

Categories: Pasta   Sauces and Marinades  
Submitted by:Jennifer Jones
Prep time: 5 min
Cook time: 10 min
Total time: 15 min

Really tasty cream-based pasta sauce, rich and with a nice citrus tanginess. Nicely compliments lobster ravioli.


2 Tbspshallots, minced
1lemon, juiced
1 cupchardonnay wine
1/2 cupheavy cream
2 sticksunsalted butter, cubed
1 Tbspfresh parsley leaves, chop fine
salt and white pepper to taste


  1. Combine shallots, lemon juice, and chardonnay wine in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and simmer until liquid is reduced by half. Add the heavy cream and continue to simmer until liquid is reduced by half.
  2. Remove the simmering cream from the heat and immediately whisk in the butter cubes one at a time until fully incorporated. Stir in the parsley then season with salt and white pepper to taste.


I prepared the recipe omitting the shallots and parsley, as I didn't have them on hand, and the sauce still tasted quite nice. I also left the cream mixture over heat while adding the butter and that didn't cause any problems.