Please consult the OU's guidelines for checking fruits and vegetables.

White Wine and Lemon Sauce
This recipe is kosher for Passover.
White Wine and Lemon Sauce Eileen Goltz | Pareve or Dairy
20 minutes 15 minutes
5 minutes
4 servings

  • 1 Tablespoon olive oil
  • 1 shallot (other onion can be substituted in a pinch); roughly chopped
  • ½ cup white wine
  • 2 Tablespoons butter or margarine
  • 1 Tablespoon fresh parsley
  • ½ lemon
  • 1 teaspoon lemon zest

  1. In a sauce pan, heat 1 Tablespoon of the olive oil over medium heat.
  2. Saute shallot until softened and beginning to color, about 1 1/2 minutes.
  3. Add wine and lemon zest, increase heat to high, and bring to boil.
  4. Boil until reduced to 1/4 cup, about 3 to 5 minutes.
  5. Remove sauce pan from burner and pour through a small strainer into another container, such as a coffee mug or creamer, to strain out the shallot; discard the shallot.
  6. Whisk in butter or margarine and parsley and a squeeze of half a lemon.
  7. Set aside and keep warm until the fish is done.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill or parsley for use in soups wash them thoroughly and place in a cooking bag.