Francese Sauce
Kategorie: Sauce
Zutaten
- 6 oz. white wine
- 1 lemon, squeezed
- 1/2 lb. softened butter
Advertisement
Nährwerte
Werte sind indikativ, abgestimmt auf die Open Food Facts Lebensmitteldatenbank. pro 100 g
- 96kcalKalorien
- 2.35gEiweiß
- 8.61gFett
- 2.35gKohlenhydrate
- 1.18gZucker
- 0.8gBallaststoffe
- 0.0gSalz
Anleitung
1. Put white wine in saucepan.
2. Squeeze lemon and reduce volume to half its original size.
3. Swirl in 1/2 pound softened butter to make an emulsion.
4. If it separates, remove from heat and stir to re-emulsify, or add cold chicken stock.
5. If too loose, roll small pieces of butter in flour and stir until sauce is desired thickness.
6. Use as a sauce on chicken or fish.
7. Top with parsley and sliced blanched mushrooms.
Advertisement
