Lemon Oregano White Wine Sauce

I’m the kind of person who believes every dish deserves a good sauce. And when it comes to good sauce, this lemon oregano white wine sauce is my new obsession. Sometimes I feel too sluggish to cook, so I try simple dishes, yet they should be tasty.  This lemon oregano white wine sauce is one of them that turns simple chicken into amazing chicken. 

I learn about this sauce from a chef in a Mediterranean coastal town. In this essay, I’ll share that easy, simple 10-minute recipe with you. 

What Is Lemon Oregano White Wine Sauce?

Lemon oregano white wine sauce is a type of sauce or recipe that is usually served in a restaurant with Mediterranean or Italian-style dishes. It’s something that is made in a fresh pan. You won’t find this sauce at the store. 

This sauce is very simple to make. You can make it with some ingredients like white wine, lemon, and oregano.  

How To Make Lemon Oregano White Wine Sauce At Home?

A weeknight party or special occasion, if you use this sauce, it’s going to be the showstopper. Let’s make it. 

Ingredients You’ll Need

Olive Oil

Let’s start with olive oil. It helps to cook the garlic without burning it. Take a good quality extra virgin olive oil. 

Garlic

Take 2 cloves of garlic, finely mince them. It adds an aromatic base. 

Dry White Wine

Pour in ½ cup of dry white wine. Brands like Sauvignon Blanc, Pinot Grigio, or even an unoaked Chardonnay all work great. It builds the body of the sauce with a touch of sourness and sweetness.

Note: Do not use sweet wine. 

Fresh Lemon Juice

You’ll need just 2 tablespoons of fresh lemon juice. Try to use a fresh one; a bottled one doesn’t give that freshness. 

Lemon Zest

Grate about ½ teaspoon of lemon zest right into the pan. It goes well with herbs in the sauce.

Fresh Oregano

Chop up 1 teaspoon of fresh oregano or use ½ teaspoon of dried oregano. This helps to make the sauce feel like it’s directly from the restaurant. 

Butter

Take 2 tablespoons of unsalted butter. This smooths out the sharpness of the lemon and wine and gives the sauce a velvety, glossy texture.

Salt

A pinch of salt, then adjust to taste at the very end. 

Black Pepper

Grind in a bit of black pepper. Add it according to your taste. 

Cornstarch Slurry (Optional)

Mix 1 teaspoon of cornstarch and 1 tablespoon of cold water. Then,  stir it. This makes the sauce thicker.

Rice Vinegar or Extra Lemon Juice (Optional)

For a little extra brightness, you can add just a few drops of rice vinegar or more lemon juice. It’s optional. 

Simple Steps To Make it

Step 1

First, take a pan and heat it over high heat. After that, when the pan is hot enough, add olive oil and minced garlic. Then let it sizzle for 15 seconds. It will release an amazing aroma. 

Note: Do not burn garlic. It will damage the sauce. 

Step 2

Now pour the Dry vinegar. Let it simmer for 3-4 minutes. 

Step 3

Then add fresh lemon zest, lemon juice, oregano, and butter. Let them cook for another minute. 

Step 4(Optional)

In this part, rt you can add the cornstarch slurry if you want it thick. I skipped this part, I do not like my lemon oregano white wine sauce thick. 

Step 5

Now give it a taste. Add salt and pepper. In this part. You can add extra lime juice or anything you want to add.

Serving Suggestion

This lemon oregano white wine sauce is unbelievably versatile. Just don’t be afraid to get creative with it. Here are some ways to use it:

• As a drizzle: You can spoon it over grilled chicken breasts or thighs for a bright, herb-forward finish.
• With fish: Cooking pan-seared white fish? Use this sauce if you’re cooking fish like cod, halibut, or tilapia.
• Toss with pasta: You know what? It goes incredibly well with pasta like angel hair or linguine. Add it for a quick, elegant lemon-herb pasta.
• On vegetables: Do vegetable feels boring? Drizzle it over roasted vegetables and make it your favorite. 
• With shrimp or scallops: well, here is the deal. This lemon oregano white wine sauce is mostly served with seafood, because of its citrusy kick. Try it as a finishing sauce for sautéed seafood, like shrimp or scallops.
• As a base for rice bowls: Pour a bit of this sauce over jasmine or brown rice with your protein and veggies of choice. Make your normal rice bowl tasty. 

Pro Tips

• Use fresh ingredients. Fresh ingredients make this sauce more flavourful.
• Do not rush when you’re cooking white wine. Cook it slowly for a mellow richness.
• Add the butter last. It will help the sauce to be silky, because the butter won’t separate because of the heat. Turn off the heat immediately after adding butter.
• Do not store it.

Conclusion

If there’s one sauce you should have in your everyday cooking toolkit, it’s this lemon oregano white wine sauce. I’ve made a lot of sauces over the years. But this one keeps coming back into rotation. This is the sauce that shows you don’t need complex ingredients to make something flavourful. 

The simple ingredients but amazing outcome that makes your lazy day cooking into amazing cooking. So, make this sauce at home with this easy pizza recipe, and make your pasta or seafood delicious.

FAQs

How to Thicken a White Wine Sauce?

You can thicken white wine sauce with cornstarch slurry. Take 1 teaspoon of cornstarch and 1 teaspoon of cold water. Mix them and pour them into the sauce. Simmer it until it’s thick. Or you can go on the longer process, simmer the sauce for a long time, let the liquid reduce naturally, and make the sauce thicker. 

Can You Freeze Lemon White Wine Sauce?

Technically, you can freeze it. But it’s not ideal because freezing and thawing can separate the ingredients, and it can decrease the taste. 

Tips for cooking with white wine in sauces

• Use Dry wine for a better taste.
• Cook longer, thus the alcohol cooks off, and other ingredients can enhance flavour.
• Do not freeze it.
• Don’t overdo. Too much wine can overpower the dish.