White Wine Yogurt Sauce
Method
Pour the white wine into a small saucepan and bring it to a gentle simmer over medium heat.
Cook for 8–10 minutes, or until the wine has reduced by about half to concentrate its flavor.
Remove the saucepan from the heat and allow the reduced wine to cool completely.
Place the Greek yogurt in a mixing bowl and whisk until smooth.
Stir the cooled wine reduction into the yogurt until fully incorporated.
Add the lemon zest, salt, and white pepper, then mix well and taste, adjusting the seasoning if necessary.
Chill for 10 minutes before serving with grilled fish, seafood, roasted vegetables, or poached chicken.
For an even silkier texture, strain the finished sauce through a fine-mesh sieve before serving. Fresh chives, dill, or tarragon make excellent additions and pair especially well with delicate fish such as halibut, sea bass, or cod.
Nutrition Facts
Per serving
