Francese Sauce
Francese Sauce is an easy dinner. Made with 6 oz. white wine, 1 lemon, squeezed and 1/2 lb. softened butter, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
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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