Savor Endless Yum With Omaha Steaks White Wine & Lemon Butter Finishing Sauce
- by Omaha Steaks
- Last updated Feb 19, 2025
Craving a burst of variety in your everyday meals? Meet the missing ingredient: White Wine & Lemon Butter Finishing Sauce! This zesty, buttery sauce is delicious with almost any Omaha Steaks protein. Whether you’re grilling tender steaks, pan-searing salmon, roasting air-chilled chicken, or pan-frying savory pork, this sauce will take your dishes to the next level. Get ready to go from boring to extraordinary!
What is a Finishing Sauce?
A finishing sauce is a versatile, flavorful addition that enhances the taste and presentation of any entrée. Added at the end of cooking, right before serving, it brightens your meal without overwhelming the main protein. Many homemade finishing sauces can be time-consuming, but Omaha Steaks has done everything for you!
White Wine & Lemon Butter Finishing Sauce Flavor Profile
This vibrant sauce is crafted like a classic chef’s butter sauce, with the perfect balance of zesty lemon juice, rich butter, and white wine. The tangy lemon cuts through the creamy butter; the roasted garlic adds a savory touch; and the white wine adds depth and complexity. These flavors create a finishing sauce that brightens and elevates your dish without overwhelming it.
Create Tasty Meals With Three Delicious Recipes
There’s nothing better than discovering a new meal! Get ready to find a new mouthwatering family favorite with three exclusive recipes showcasing premium Omaha Steaks proteins and White Wine & Lemon Butter Finishing Sauce.
Broiled Salmon With Asparagus, Buttered Potatoes, and White Wine & Lemon Butter Finishing Sauce
Creating the perfect seafood experience at home is easier than you think! This dish features flaky Omaha Steaks Faroe Islands Salmon Fillets, tender asparagus, buttered potatoes, and decadent Omaha Steaks White Wine & Lemon Butter Finishing Sauce for a meal that will excite any seafood lover.
Get the Recipe
Broiled Salmon With Asparagus, Buttered Potatoes, and White Wine & Lemon Butter Finishing Sauce
Ingredients
- 4 6 oz. Omaha Steaks Faroe Islands Salmon Fillets
- 1 tablespoon oil
- 1 tablespoon butter
- 2 cups baby Yukon potatoes, halved
- 1 bunch of asparagus
- 2 teaspoons of your favorite chopped herbs
- 1 12 oz. package Omaha Steaks White Wine & Lemon Butter Finishing Sauce
Instructions
- Remove salmon from packaging and thaw covered on a plate in the refrigerator overnight. Once thawed, pat dry with paper towels.
- Preheat the broiler to high.
- Drizzle the salmon and asparagus with olive oil, then season with salt and pepper.
- Add salmon and asparagus to an oven-safe baking sheet and place on the bottom shelf of the broiler.
- Cook for 5-6 minutes or until the internal temperature reaches 145 degrees Fahrenheit, as indicated by a food thermometer.
- Cut the potatoes in half, add to a small pot, cover with water, and boil.
- Reduce heat to a medium simmer and cook for 5-6 minutes or until the potatoes are tender. Strain the potatoes, then add the butter, salt, pepper, and chopped herbs.
- Add White Wine & Lemon Butter Finishing Sauce to a small pan over medium heat, whisking until warm.
- Assemble: Place the salmon, asparagus, and potatoes in a medium-sized bowl, then pour the sauce over the top.
Grilled Shrimp and Mushrooms With Rice and White Wine & Lemon Butter Finishing Sauce
You’ll want to fire up the grill for this delicious entrée. From juicy Omaha Steaks Wild Argentinian Red Shrimp to earthy mushrooms, your favorite rice, and the velvety smooth Omaha Steaks White Wine & Lemon Butter Finishing Sauce, this tasty combination of flavors is great.
Get the Recipe
Grilled Shrimp and Mushrooms With Rice and White Wine & Lemon Butter Finishing Sauce
Ingredients
- 2 16 oz. packages Omaha Steaks Wild Argentinian Red Shrimp
- 2 tablespoons olive oil
- 2 tablespoons Omaha Steaks Salt & Pepper Seasoning
- 4 cups of your favorite rice
- 16 medium-sized mushrooms, whole
- 1/2 teaspoon parsley, chopped
- 1/2 teaspoon thyme, chopped
- 1 12 oz. package Omaha Steaks White Wine & Lemon Butter Finishing Sauce
Instructions
- Leave shrimp in packaging and either thaw overnight in the refrigerator or place them in a bowl with cold water for 20 minutes.
- Pat dry with paper towels and preheat grill to medium-high.
- Drizzle the shrimp and mushrooms with olive oil, then season with Omaha Steaks Salt & Pepper Seasoning and chopped herbs.
- Add shrimp and mushrooms to a grill basket and place on the grill, turning frequently for 5-6 minutes until cooked.
- In a small saucepan, heat the White Wine & Lemon Butter Finishing Sauce over medium, whisking until warm.
- Prepare rice according to the instructions on the packaging.
- Assemble: Pour the sauce on the bottom of a medium-sized bowl, then top with shrimp, mushrooms, and rice.
Pan-Seared Chicken Breasts, Scalloped Potatoes, Brussels Sprouts, and White Wine & Lemon Butter Finishing Sauce
Looking to elevate your chicken dish? This exciting entrée features tender Omaha Steaks Air-Chilled Chicken Breasts, flavorful Omaha Steaks Brussels Sprouts With Bacon & Shallots, decadent Omaha Steaks Individual Scalloped Potatoes, and tangy White Wine & Lemon Butter Finishing Sauce.
Get the Recipe
Pan-Seared Chicken Breasts, Scalloped Potatoes, Brussels Sprouts, and White Wine & Lemon Butter Finishing Sauce
Ingredients
Individual Scalloped Potatoes
- 4 3.81 oz. Omaha Steaks Individual Scalloped Potatoes
Brussels Sprouts With Bacon & Shallots
- 2 9.5 oz. trays Omaha Steaks Brussels Sprouts With Bacon & Shallots
Pan-Seared Chicken Breasts and White Wine & Lemon Butter Finishing Sauce
- 4 5 oz. Air-Chilled Boneless Chicken Breasts
- 1 tablespoon Omaha Steaks Salt & Pepper Seasoning
- 1 tablespoon olive oil
- 1 12 oz. package Omaha Steaks White Wine & Lemon Butter Finishing Sauce
Instructions
Individual Scalloped Potatoes
Oven Instructions:
- Cook from frozen; remove potatoes from packaging.
- Preheat oven to 450 degrees Fahrenheit.
- Line a baking sheet with parchment paper and spray with non-stick cooking spray
- Bake for 30-35 minutes or until the internal temperature reaches 165 degrees Fahrenheit, as indicated by a food thermometer.
Microwave Instructions:
- Cook from frozen; remove potatoes from packaging.
- Place the desired number of servings on a microwave-safe dish.
- Microwave on high for 3-4 minutes or until the internal temperature reaches 165 degrees Fahrenheit, as indicated by a food thermometer.
- Let it stand for 1 minute and serve.
Air Fryer Instructions:
- Bake from frozen; remove potatoes from packaging.
- Preheat the air fryer to 385 degrees Fahrenheit. Line the basket with foil and spray with non-stick cooking spray
- Add potatoes and cook for 18-20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit, as indicated by a food thermometer.
Brussels Sprouts With Bacon & Shallots
Oven Instructions:
- Bake from frozen.
- Preheat the oven to 375 degrees Fahrenheit. Empty the Brussels sprouts onto a parchment-lined baking sheet with raised sides.
- Cook for 10 minutes, stir, then cook for an additional 10 minutes or until internal temperatures reaches 165 degrees Fahrenheit, as indicated by a food thermometer.
- Remove from the oven and rest for 2 minutes before serving.
Microwave Instructions:
- Cook from frozen; remove plastic wrap.
- Place Brussels sprouts in the microwave and cook on high for 2 minutes.
- Stir, and cook for an additional 2 minutes or until internal temperatures reaches 165 degrees Fahrenheit, as indicated by a food thermometer.
- Remove from the microwave and rest for 2 minutes before serving.
Air Fryer Instructions:
- Cook from frozen; remove plastic wrap.
- Place Brussels sprouts in air fryer and set on bake at 375 degrees Fahrenheit for 10 minutes.
- Stir then bake for an additional 10 minutes or until internal temperature reaches 165 degrees Fahrenheit, as indicated by a food thermometer.
- Remove from the air fryer and rest for 2 minutes before serving.
Pan-Seared Chicken Breasts and White Wine & Lemon Butter Finishing Sauce
- Leave chicken breasts in their packaging and thaw overnight in the refrigerator or place them in a bowl with cold water for 20 minutes.
- Pat dry with paper towels and preheat oven to 350 degrees Fahrenheit.
- Preheat medium-sized pan over medium-high heat before adding oil.
- Drizzle chicken breasts with olive oil, then season with Omaha Steaks Salt & Pepper Seasoning.
- Add the chicken to the pan and sear each side for 2-3 minutes.
- Remove chicken breasts from the pan and transfer to an oven-safe baking sheet.
- Place in oven for 8-10 minutes or until internal temperature reaches 165 degrees Fahrenheit, as indicated by a food thermometer.
- In a small sauce pan, add White Wine & Lemon Butter Finishing Sauce and heat over medium, whisking until warm.
- Assemble: Slice the chicken breast and place in the bottom of a bowl with scalloped potatoes and Brussels sprouts, and pour sauce over the top.
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