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Herb and Wine Sauce

Photo: Quentin Bacon
Yield Makes 4 servings

Ingredients

  • 1/2 cup dry white wine
  • 1 cup fresh flat-leaf parsley, chopped
  • 2 scallions (light and green parts), thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons unsalted butter, chilled

Nutrition Information

  • calories 79
  • caloriesfromfat 68 %
  • fat 6 g
  • satfat 4 g
  • cholesterol 15 mg
  • sodium 130 mg
  • carbohydrate 2 g
  • fiber 1 g
  • fiber 1 g
  • sugars 1 g
  • protein 1 g

How to Make It

  1. Bring the wine to a boil in a large skillet or saucepan over medium-high heat. Add the parsley, scallions, salt, and pepper. Remove from heat. Add the butter to the skillet and swirl until melted. Pour or spoon the sauce over cooked meat or fish.

    Good for: Chicken or fish