Lemon Butter SauceMonday, June 11, 2012 : BFG Chef
Active time: 25 minutes
1/2 cup dry white wine
A rich, classic French Sauce for fish and poultry.
- Simmer wine and lemon juice for 15 minutes.
- Slowly add cream and cook until slightly thick.
- Turn heat to low and slowly whisk in chilled butter until the sauce emulsifies.