Francese Sauce
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A home-kitchen version of francese sauce, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 6 oz. white wine
- 1 lemon, squeezed
- 1/2 lb. softened butter
Method
Put white wine in saucepan.
Squeeze lemon and reduce volume to half its original size.
Swirl in 1/2 pound softened butter to make an emulsion.
If it separates, remove from heat and stir to re-emulsify, or add cold chicken stock.
If too loose, roll small pieces of butter in flour and stir until sauce is desired thickness.
Use as a sauce on chicken or fish.
Top with parsley and sliced blanched mushrooms.
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