Kiev Sauce

5 from 1 vote

This sauce has been used mostly in our chicken recipes, this is a versatile sauce that could be used in a variety of dishes. The Kiev sauce is very much like a scampi sauce so it would pair well shrimp, lobster, scallops or other fish. This sauce originates from Muscovy region of the Soviet Union

Prep Time5

Cook Time15

Servings:

Calories: 175kcal

Ingredients

½ White Onion
1 Bunch of Scallions/Green Onions
4 Garlic Cloves
1 Cup White Wine
1 Stick Butter
Salt and Pepper to Taste

Instructions

In a small saucepan,on Med/ High heat add 1 -2 tsp of butter when melted add onion, and cook 2-3 minutes until translucent.
Add the garlic, and green onion/scallions continue to cook for 1-2 minutes (don't let the garlic burn). Delgaze your pan by adding white wine reduce heat to low and simmer for 5 minutes.
Turn heat off and remaining butter it will melt, finishing off your sauce
Add fresh cracked black pepper to taste (only add salt if you use UNsalted butter)

Notes

Variations: Add Tarragon or Red Pepper Flake

Video Transcript

Start off with three teaspoons of butter in a pan. Heat that till it melts, then add a half of diced white and cook till they are translucent. You want them to get good and caramelized. The butter and the cooked onions will bring out a nice sweetness.

Then put in your chopped garlic cloves and chopped scallions to let them cook for about three to five minutes more. Be sure to salt and pepper to taste.

Now add ¾ cup of wine and let it simmer so that it reduces a bit, but not completely. It is still intended to be a sauce to pour over the chicken so if it evaporates too much just add a bit more wine and butter.

You can then pour about two tablespoons over each piece and return the partially cooked chicken kiev to the oven to bake it again at about 400° for 15 minutes. When you are ready to serve, you can even add a little more sauce to the top.

Nutrition