Classic Pan Sauce for Fish
This classic pan sauce adds classic French flavor and richness to any simply prepared fish.
Servings: 4
Calories: 89
Ingredients
- 3 tablespoons unsalted butter
- 1 large shallot minced
- 2 cloves garlic minced finely
- 1 teaspoon dried tarragon
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup white wine Chardonnay, Pinot Grigio, Sauvignon Blanc
- 1 tablespoon lemon juice from one lemon
- 1 tablespoon fresh parsley
Instructions
- Melt the butter in a skillet over medium-low heat.
- Add the minced shallots and garlic; cook for about 3 minutes until shallots are soft.
- Stir in the dried tarragon, salt, and pepper.
- Increase the heat to medium and pour in white wine and lemon juice. Let it simmer for 1 minute, while stirring.
- Remove from heat and add the fresh parsley.
- Serve the sauce over your favorite white fish.
Video
Notes
- For a creamier sauce, you can stir in a splash of heavy cream after adding the wine and lemon juice.
- You can also add freshly grated Parmesan to the sauce.
- If you prefer not to use wine, low-sodium chicken stock is a good substitute.
Nutrition
Calories: 89kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 150mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 0.4mg