Wine Bottles in Basket
Wine Bottles in Basket

Cooking With Wine Part 2: White

October 22, 2014 -

We’re talking about cooking with wine in honor of our Vino Italiano Menu. Last week we did a post on cooking with red wine, and shared our Marinara Sauce recipe with you. This week, we’re switching gears to white wine.

White wines are normally used to lighten and crisp dishes that are sautéed, fried or seared. And just like we said last week, the only rule to cooking with wine is to use what you like to drink.

Below you’ll find our recipe for Lemon Butter Sauce, which gives some of our most popular dishes a wonderful creaminess and mild tang. So grab a bottle of white, and let’s get to cooking!

Makes about 1 cup

Our mussels are served in our housemade signature lemon butter sauce.

One of our signature appetizers, Cozze in Bianco, is served with our housemade lemon butter sauce.


  • 12 tablespoons (1 ½ sticks) cold unsalted butter, cut into 1/2 –inch pieces, divided
  • 2 tablespoons finely chopped yellow onion
  • 2 garlic cloves, minced
  • 1/3 cup dry white wine, such as Cavit Pinot Grigio
  • 3 tablespoons fresh lemon juice
  • Kosher salt and freshly ground white pepper


  1. Melt  1 tablespoon of the butter in a nonreactive medium skillet over medium heat
  2. Add the onion and garlic and cook, stirring often, until the onion is translucent but not browned, about 3 minutes
  3. Add the wine and lemon juice and bring to a boil over high heat
  4. Cook until the liquid is reduced to about 2 tablespoons, about 3 minutes
  5. Reduce the heat to its very lowest setting
  6. A few pieces at a time, whish in the butter, letting the first addition melt before adding more butter
  7. Be sure that the butter is softening into an emulsified sauce, and not melting – With practice, you will be able to increase the heat a bit to speed the softening
  8. It should take you about 3 minutes to add all of the butter and “build” the sauce
  9. Season with salt and pepper
  10. Remove from the heat

The sauce can be stored at room temperature for up to 2 hours. Remember, it will be reheated in each recipe. Be sure to heat the sauce over very low heat when reheating, or it will separate – that is, it will look like melted butter and not an emulsified sauce. If this does happen, don’t fret – the sauce will at least taste the same.

Got questions? Feel free to comment below!

Ciao ya’ll!