Sauces and Flavored Butters

Wine & Herb Butter Sauce

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


1 ¼ cup sauce




  • 1 head fresh garlic
  • ¾ cup dry white wine
  • 3 Tablespoons minced fresh shallots
  • ¾ teaspoon finely minced fresh rosemary leaves
  • 1½ teaspoons minced or whole fresh thyme leaves
  • 6 Tablespoons Challenge Spreadable Butter
  • 2 to 3 Tablespoons chopped fresh chives


  • 1
    Break garlic head apart into cloves, but do not peel cloves.
  • 2
    Combine unpeeled garlic cloves and wine in a small saucepan. Bring to a boil, and simmer to reduce liquid by about half or 5 mins.
  • 3
    Remove pan from heat and remove garlic cloves from the liquid. Peel garlic then press or finely mince. Add about 2 Tablespoons back to the wine.
  • 4
    Stir in shallots, rosemary, and thyme.
  • 5
    Heat mixture just to a simmer, then remove from heat and whisk in butter a tablespoon at a time until the butter is thoroughly incorporated into the sauce. Stir in chives and spoon over grilled chicken or fish.