Francese Sauce

Ingredients

• 6 oz white wine
• 1 lemon squeezed
• 12 lb softened butter

Directions

1. Put white wine in saucepan
2. Squeeze lemon and reduce volume to half its original size
3. Swirl in 12 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