Chef Tom wanted to do something special for his second wing sauce, something a little more elevated than what you would find in a typical dive bar. We start by making a French beurre blanc sauce, then we hit it with lemon, black pepper, and honey.
Lemon Pepper Beurre Blanc Wing Sauce
Chef Tom
Total time: 10 minutes
There’s nothing wrong with your typical, store-bought, lemon pepper dry rub on wings. If you like a dry wing, that is the way to go. But if you like a messy wing with an elevated sauce, this one is for you.
Ingredients List
1 shallot, peeled, halved and sliced
1 garlic clove, peeled and crushed
2 tablespoons dry white wine
3 ounces lemon vinegar
1 stick of butter, cut into small cubes
Zest from 1 lemon
Zest the before you juice it. That way you can use the juice from the same lemon in this sauce.
Juice from 1/2 lemon
1 tablespoon cracked black pepper
2 tablespoon of honey
Chef Tom
How to Make a Lemon Pepper Beurre Blanc Wing Sauce
Step 1
In a medium saucepan over medium heat, add the garlic, shallot, white wine, lemon vinegar, and lemon juice. Let that reduce until almost dry – you want about 2 tablespoons of liquid remaining.
Step 2
Add a few cubes of butter at a time, and stir or whisk to melt the butter into the reduced liquid. Do this until all of the butter has been incorporated.
Step 3
Strain the sauce through a fine mesh strainer into a bowl or something like a pyrex liquid measuring cup. Discard the garlic and shallot.
Step 4
Return the strained sauce to the saucepan. Add the lemon zest, freshly cracked pepper, and honey. Whisk to combine. Remove from heat and set to the side until you need to sauce your wings and/or cauliflower.
Note: Depending on how far in advance you make the sauce, you may need to put it back on the heat and reincorporate everything with a good stir or whisk before saucing chicken wings or cauliflower.
Lemon Pepper Beurre Blanc Wing Sauce
Ingredients
- 1 shallot, peeled, halved and sliced
- 1 garlic clove, peeled and crushed
- 2 tablespoons dry white wine
- 3 ounces lemon vinegar
- 1 stick of butter, cut into small cubes
- Zest from 1 lemon
- Juice from 1/2 lemon
- 1 tablespoon cracked black pepper
- 2 tablespoon of honey
Instructions
- In a medium saucepan over medium heat, add the garlic, shallot, white wine, lemon vinegar, and lemon juice. Let that reduce until almost dry – you want about 2 tablespoons of liquid remaining.
- Add a few cubes of butter at a time, and stir or whisk to melt the butter into the reduced liquid. Do this until all of the butter has been incorporated.
- Strain the sauce through a fine mesh strainer into a bowl or something like a pyrex liquid measuring cup. Discard the garlic and shallot.
- Return the strained sauce to the saucepan. Add the lemon zest, freshly cracked pepper, and honey. Whisk to combine. Remove from heat and set to the side until you need to sauce your wings and/or cauliflower.
Notes
Depending on how far in advance you make the sauce, you may need to put it back on the heat and reincorporate everything with a good stir or whisk before saucing chicken wings or cauliflower.