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Chardonnay-Lemon Sauce

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INGREDIENTS

1/4 cup unsalted butter, softened
1/4 cup all-purpose flour
1 cup minced shallots, about 2-3/4 oz.
2 tbsp. minced fresh garlic
1/4 cup unsalted butter
2 cups chardonnay
1 qt. rich veal stock
4 tsp. fresh lemon juice
salt and pepper, to taste

INSTRUCTIONS

  1. 1
    Mix softened butter and flour until smooth.
  2. 2
    Sauté shallots and garlic in remaining butter until tender. Add wine; reduce by half. Add stock; remove from heat and strain.
  3. 3
    Whisk in beurre manié; simmer 5 to 10 minutes or until slightly thickened, stirring occasionally.
  4. 4
    Season with lemon juice, salt and pepper.
  5. 5
    Keep warm.

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cuisines North & South American
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