Francese Sauce
Category: Sauce
Ingredients
- 6 oz. white wine
- 1 lemon, squeezed
- 1/2 lb. softened butter
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 96kcalCalories
- 2.35gProtein
- 8.61gFat
- 2.35gCarbohydrates
- 1.18gSugars
- 0.8gFiber
- 0.0gSalt
Instructions
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.
