Wine & Herb Butter Sauce

An elegant white wine, shallot, and herb sauce to serve with broiled or grilled chicken or fish.

Love it!
Wine & Herb Butter Sauce
  1. 3 Tablespoons minced shallots
  2. ¾ cup dry white wine
  3. 6 Tablespoons Challenge Roasted Garlic & Herb Spreadable Butter
  4. ¼ cup chopped fresh chives
  1. 1

    Combine shallots and wine in a skillet, bring to a boil, and simmer to reduce liquid by about half.

  2. 2

    Remove from heat and whisk in roasted garlic & herb butter a tablespoon at a time until the butter is thoroughly incorporated and the sauce.

  3. 3

    Stir in chives and spoon over grilled chicken.

Source: Challenge Home Economist


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I like the Tuscan butter but I wonder if Challenge thinks getting 7 oz. instead of 8 oz. is not noticed by consumer. Of course we notice - and it seems a little sleight of hand to downgrade the ounces in hopes the consumer will think the price is a better value. Why not make it 8 oz and 16 oz like other butters?



Since I discovered the tuscan butter, every time I go to someones home I bring a tub for everyone to enjoy. I even drove 4 hours with a tub with me just so others could enjoy it as much as I do. Please don't stop making it.



I absolutely LOVE this butter, please, please, please tell me it's not a one time thing!