Since a local restaurant removed one of my favorite dishes from their menu, I’ve been on a mission to find a good recipe for lemon butter white wine sauce. I haven’t come up with something quite as delicious as the dish from Rhythm, but I did make something pretty yummy for lunch today.
4 Tablespoons of butter
1 clove of garlic
Half a bell pepper
1/4 of a large onion or a whole small one
1 to 1 1/2 tablespoons of flour
3/4 cup of white wine
2 1/2 table spoons of lemon juice
1/4 of a summer squash
1 plum tomato
Pasta of your choice
What I did:
I started with a recipe called “Simple White Wine Lemon Butter Pasta Sauce” from SpoonUniversity.com Their recipe said to start by melting two tablespoons of butter and to add two cloves of garlic. I don’t like to be overpowered by garlic, so I only added one clove. Additionally, I knew I wanted a sauce with veggies in it, so I added half a bell pepper, and a quarter of a large yellow onion. The next thing the recipe called for was 1 1/2 table spoons of flour, so I added that. Next time, I think I will only add one table spoon, as the sauce came out a little too thick for me.
Once the veggies were starting to get tender, I added the wine. The recipe said to only use 1/3 of a cup. The bottle that had been in my fridge for two days had 3/4 of a cup, so I put it all in. I let it simmer so the alcohol could cook out, then I added 2 1/2 tablespoons of lemon juice (the original recipe called from juice from a fresh lemon. I used concentrate), and two more table spoons of butter. Next, I veered away from the recipe by adding more of my own ingredients: one plum tomatoes and about a 1/3 of a summer squash.
I let it cook a little more while my pasta boiled. Next, I mixed the two, and they were ready to serve! This yielded double what I would normally eat for lunch, and if I were serving it as a side, not the main course, I would say it would be good for three servings.