This white wine garlic butter sauce recipe is a showstopping, elegant sauce that only takes a few minutes to make and could not be easier! This versatile recipe can be used on pasta, seafood, veggies, and more!
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Do you ever make something so often and without thinking that you forget it is an actual recipe? That is how I feel about this easy garlic butter sauce recipe. It is the quick version of my garlic and herb compound butter.
This easy sauce recipe is more than just melted butter and can add so much flavor to a wide array of dishes. Combine with a little pasta water to make the perfect garlic butter pasta. Use it to make my gluten-free garlic bread recipe.
Drizzle over roasted zucchini or fresh cooked green beans. Spoon over lobster or use it as a garlic butter dipping sauce for shrimp or crab legs.
And yes, you can even use it on steaks! I use a variation of this sauce on my garlic butter steak bites and my pan seared sirloin steaks.
📖Why This Recipe Works
In order to get the best garlic flavor, we need to skip the garlic powder and the prechopped garlic. Instead, this recipe uses fresh garlic cloves. And a lot of them.
The key to this delicious sauce is the caramelization of the fresh garlic.
A rich sauce made with butter needs an appropriate amount of acid to cut through the delicious fat. I like to use white wine because it doesn't compete with the garlic flavor.
But I did include a lemon garlic butter sauce variation. It is the perfect garlic butter sauce for seafood!
All About the Butter
I always use unsalted butter when cooking from scratch. In this recipe, I recommend using European-style butter. In the EU, unsalted butter has to be at least 82% fat. While in the US, butter only contains 80% fat, and the rest is water. American-cultured butter will result in a creamier texture and better flavor.
Unsalted butter also will have a higher fat content than salted butter. More fat equals more flavor! Whichever style you get, just make sure it is high-quality butter.
🧾Ingredient Notes
- Fresh Garlic Cloves- This recipe calls for 6 cloves of finely minced garlic. Use medium to large cloves, which are about half a head of garlic.
- White Wine- I prefer to use a dry wine but remember, always use a wine you like to drink. If you are avoiding alcohol, try substituting chicken broth or fresh lemon juice.
- Fresh Herbs- I prefer chopped parsley but chives are a great option for spring.
⏲️Tips for Making White Wine Garlic Sauce
In case you skipped over the first 5 times I mentioned it, this easy sauce recipe is ready in a couple of minutes. Resist the urge to make this recipe in the microwave. I know that may seem like the easy way, but you shall regret it.
- The garlic needs to be finely minced, or you can use a garlic press or a microplane.
- A quick and gentle saute of the raw chopped garlic will sweeten the flavor of the sauce. No need to use olive oil. Instead, take one tablespoon from your stick of butter and add to a small saucepan (or saute pan).
- Melt the butter over medium heat. Once it begins to sizzle, add the garlic. Stirring constantly, cook the garlic for a minute.
- The garlic should turn light brown. Pour in the wine and simmer for a minute. This is just to cook off the alcohol.
- Add the remaining butter and allow it to fully melt over low heat. Season to taste.
- When using unsalted butter, I find a ¼ teaspoon of salt is just about right. Stir in the fresh parsley right before serving.
- Black pepper or even a pinch of crushed red pepper flakes is optional.
💭 Garlic Butter Variations
This buttery sauce can take on so many different flavors. Here are a few of my favorites.
- Lemon Garlic Butter Sauce- Swap out the wine for freshly squeezed lemon juice.
- Garlic Parmesan Butter Sauce- Add ⅓ cup of grated parmesan cheese along with the parsley. I especially love this version on grilled chicken breast or to make garlic butter chicken wings.
- Roasted Garlic Butter Sauce- Add half a head of roasted garlic in place of the fresh garlic.
🌡️Storing Leftovers
Leftover garlic sauce will keep for 2 weeks when stored in an airtight container in the refrigerator. I personally save the leftovers for brushing on my pizza crust.
My favorite way to store leftover sauce is in the freezer where it will keep for 2 to 3 months. I use small silicone ice trays to hold the sauce. Pop them out whenever you need a quick sauce.
💬 Should you cook garlic for garlic butter sauce?
Yes, cooking the raw emphasizes the garlic flavor while sweetening it and reducing the harsh burn.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
White Wine Garlic Butter Sauce
Ingredients
- ½ cup unsalted butter divided
- 6 cloves garlic finely minced or grated
- ¼ cup white wine see substitution options in notes
- ¼ teaspoon kosher salt
- 2 Tablespoons fresh parsley minced
Instructions
- Melt 1 tablespoon of butter in a small pan over medium low heat. Add the garlic and cook until caramelized, 1 to 2 minutes.½ cup unsalted butter, 6 cloves garlic
- Pour in the wine and simmer for 2 minutes.¼ cup white wine
- Turn the heat to low and whisk in butter. Season to taste with salt.½ cup unsalted butter, ¼ teaspoon kosher salt
- Stir in fresh parsley right before serving.2 Tablespoons fresh parsley
Video
Notes
- An equal amount of dry vermouth or chicken stock can be substituted for the wine. Or add 2 tablespoons of lemon juice.
- To turn this into a pasta sauce add ¼-1/2 cup of pasta water and toss with the pasta.
Nicole says
This recipe was good as a dipping sauce for crab. However it's too rich for a pasta sauce. The ratio of butter to wine is very heavy on the butter. Keep that in mind if you want to use this as a pasta sauce. You will want to thin it out a bit more with more wine and less butter. Also a squeeze of fresh lemon makes it shine.
Jen Wooster says
I always add a little of the pasta cooking water to thin it out!
Jacob S. says
How many days can this butter sauce be saved in refrigerator?
Jen Wooster says
Up to two weeks.
Navnidhi says
If i need to make it spicy how much red chilles should i add in this reciepe if i m doing 1kg butter
Jen Wooster says
Nothing else- as stated in the post I recommend using European style butter It has a higher fat content and will produce a creamier sauce. Cheers!
Jedifish says
What did you do to get that color? It's not just butter and wine. It's obvious you used some kind of milk or cream. What did you forget to put in the recipe you posted?
Jealith says
My butter is that color. I don't use wine but I do use homemade chicken stock. My sauce was just a bit deeper in color. I would think it was from the chicken fat.