This white wine butter sauce is bright, fresh, rich, and pairs so well with so many dishes from pasta to seafood to chicken and even vegetables! Made with simple ingredients like fresh garlic cloves, olive oil, white wine, and unsalted butter, it’s a delicious sauce that feels fancy without any fuss.
You'll love this white wine butter sauce
It's so fresh. Thanks to the fresh lemon juice, basil, or other fresh herbs, it's the perfect balance of rich and fresh.
It's easy to whip together. This sauce is ready in under 15 minutes!
It's the perfect summer pasta sauce. After you make this sauce, it'll taste like you just booked a plane ticket to Italy!
It can be customized. There are so many variations of this sauce, so you can really make it the way that you love.
Ingredients
Olive Oil. I love using Graza olive oil. I recommend using a high-quality olive oil since it's part of the base of this sauce.
Butter. I recommend using unsalted butter to avoid potentially oversalting this dish. If you only have salted butter, just be mindful of the additional salt you are using, especially if you are mixing this with pasta, like me! You'll have the salty pasta, the salted butter, so just be conscious of that!
Fresh Garlic. Fresh garlic is a must! I suggest having a garlic mincer so you get real teeny tiny pieces.
Chicken Stock. I used chicken broth, but you can also use vegetable stock if you are looking to make this a vegetarian dish!
White Wine. I used a sauvignon blanc, but I recommend using any dry white wine. I'll dive deeper into the best wines for this white wine pasta sauce below!
Fresh Lemon Juice. Fresh lemon juice just really brightens everything up.
Salt + Black Pepper. Add both salt and fresh cracked black pepper to your taste preferences
Fresh Basil (optional). Fresh basil just adds that extra layer of freshness and is the perfect garnish for this white wine sauce recipe!
How to make white wine butter sauce
- In a medium skillet over medium heat, add olive oil and 1 tablespoon of butter.
- Once melted, add the minced garlic and sauté for 1–2 minutes until fragrant—don’t let it brown.
- Pour in the white wine and chicken broth. Increase heat to medium-high and bring to a gentle simmer.
- Let the sauce reduce by half, about 5–7 minutes, stirring occasionally.
- Turn off the heat and stir in the remaining tablespoon of butter and the lemon juice.
- Season with salt and pepper to taste. Stir in fresh basil, if using.
- Serve immediately over pasta, grilled chicken, shrimp, or seared scallops.
TIP: This white butter sauce is best enjoyed immediately, poured over your favorite pasta, drizzled on white fish, or spooned over chicken dishes or grilled shrimp.
What's the best white wine to cook with
For the best results, choose a dry white wine. Our top picks include:
- Sauvignon blanc – crisp, citrusy, and refreshing
- Pinot grigio or pino grigio – light, dry, and very food-friendly
- Avoid sweet wines like Moscato, which can overpower the delicate flavor of this sauce.
Not sure which types of white wine to choose? Pick a bottle you'd enjoy drinking—that’s always the safest bet for a white wine pasta sauce.
Storing leftover white wine butter sauce
Store any extra sauce in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, whisking in a splash of chicken broth or pasta water to loosen it up.
Substitutions and variations
- Add a bit of spice by adding a sprinkle of red pepper flakes.
- For a creamier twiest, add a splash of heavy cream after reducing the wine! That would be in between steps 5 and 6.
FAQs
What pasta goes best with white wine butter sauce?
This sauce is perfect with linguine, angel hair, or filled pastas like ravioli. Don’t forget your ravioli molds if making homemade.
Can I make it ahead of time?
Yes, but it’s best served fresh. If reheating, do so gently to keep the butter from separating.
Is this similar to hollandaise sauce?
Not quite. While both are classic French sauces, hollandaise is made with egg yolks and is much richer.
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Want more pasta recipes?
White Wine Butter Sauce for Pasta
This white wine butter sauce is bright, fresh, rich, and pairs so well with so many dishes from pasta to seafood to chicken and even vegetables! Made with simple ingredients like fresh garlic cloves, olive oil, white wine, and unsalted butter, it’s a delicious sauce that feels fancy without any fuss.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter, sliced into 1 tablespoon cubes
- 3 cloves garlic, minced
- ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken or vegetable broth
- 1 teaspoon lemon juice
- 1 tablespoon fresh basil, chopped (optional)
- Salt and pepper to taste
- 1 lb pasta, cooked
- Lemon zest + parmesan cheese, to top the pasta (optional)
Instructions
- In a medium skillet over medium heat, add olive oil and 1 tablespoon of butter.
- Once melted, add the minced garlic and sauté for 1–2 minutes until fragrant—don’t let it brown.
- Pour in the white wine and chicken broth. Increase heat to medium-high and bring to a gentle simmer.
- Let the sauce reduce by half, about 5–7 minutes, stirring occasionally.
- Turn off the heat and stir in the remaining tablespoon of butter and the lemon juice.
- Season with salt and pepper to taste. Stir in fresh basil, if using.
- Serve immediately over pasta
Notes
What's the best white wine to cook with
For the best results, choose a dry white wine. Our top picks include:
- Sauvignon blanc – crisp, citrusy, and refreshing
- Pinot grigio or pino grigio – light, dry, and very food-friendly
- Avoid sweet wines like Moscato, which can overpower the delicate flavor of this sauce.
Not sure which types of white wine to choose? Pick a bottle you'd enjoy drinking—that’s always the safest bet for a white wine pasta sauce.
Storing leftover white wine butter sauce
Store any extra sauce in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, whisking in a splash of chicken broth or pasta water to loosen it up.
Substitutions and variations
- Add a bit of spice by adding a sprinkle of red pepper flakes.
- For a creamier twiest, add a splash of heavy cream after reducing the wine! That would be in between steps 5 and 6.
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