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Lemon and Wine Sauce

Easy yet sophisticated.  This is adapted from this web page, but is also a throwback to a sauce my mom used to make for actual chicken.  I threw away the recipe when I went veg, and this seems pretty close, though I recall her using pan drippings in it, and I don’t remember all the butter.  The original web page calls for shallots, which I never have, so I use garlic.

  • 1 T olive oil
  • 1 clove garlic, minced
  • 1/2 cup dry white wine (I use cooking)
  • 2 T non-dairy butter such as Earth Balance margarine
  • 2 t fresh grated lemon peel (optional)
  • Juice of one lemon
  • 1 T fresh parsley, finely chopped (could be frozen)

Saute the garlic in olive oil briefly – don’t burn!  Add wine and boil 3-5 min until reduced by half.  Add butter; when it melts add remaining ingredients and keep warm.

Serve on vegan chicken or pasta; roasted veggies?


2 Responses to “Lemon and Wine Sauce”

  1. […] Once a week we have fake meat meat night, usually Tofurky Beer Brats etc. or Wegman’s Don’t Be Chicken breasts.  Tonight we had the chicken.  Usually I’ll serve it with whole wheat pasta, often using the same tomato sauce on pasta and chicken… boy I hate saying chicken when I mean food.  Chickens are friends, not food.  What can we call this stuff that doesn’t imply we’re fine with eating our friends?  Anyway, sometimes I’ll make another sauce, and tonight was a favorite, Lemon and Wine Sauce. […]

  2. tinako said

    I decided to try again to make my mom’s sauce because it was so much easier and no butter. I think I got it:

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