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White Wine Sauce for Recipe Wednesday

by on March 5, 2014

This a great recipe that can be used over baked or smothered chicken, fish and a variety of shellfish. It can go from everyday to fancy, smancy with the table decor.

Per WikiCommons - This work has been released into the public domain by its author, I, Arnaud 25. This applies worldwide. In some countries this may not be legally possible; if so: I, Arnaud 25 grants anyone the right to use this work for any purpose, without any conditions, unless such conditions are required by law.

Per WikiCommons – This work has been released into the public domain by its author, I, Arnaud 25. This applies worldwide.

Ingredients:

3/4 cup of chicken broth

1/2 cup of white wine *use one with some acidity, not too sweet*

Juice of 1/2 lemon

1 clove of garlic

1 tablespoon of shallots *can be omitted*

1/2 pound of butter cut into pats

Directions:

1. Mix all ingredients except butter into a skillet over low heat.

2. Cook until the liquid is reduced to about 3 tablespoons.

3. Stir in butter one pat at a time until the liquid forms a creamy sauce.

Please note that this recipe will cover about a pound of shrimp. To increase, chicken broth and wine are measured at 1/2 cup chicken broth to 1/4 cup of wine and 1/4 pound of butter. Adjust garlic and shallots to taste.

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From → Recipe Wednesday

One Comment
  1. Love it, thanks for sharing.

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