Lemon Wine Brown Butter Sauce
This sauce is like GOLD, highly desirable, irresistible, and great on chicken, pasta, and rice.
Servings: 3 cups
Ingredients
- 2 tablespoon butter brown
- 2 tablespoon flour whisk
- 1 cup white wine I use chardonnay, use what you like
- 2 cups chicken stock/broth or bouillon and water, I typically add an additional teaspoon or two of chicken bouillon
- 1 teaspoon salt, coarse kosher salt (avoid tables salt as it does not taste as good when cooking)
- 1 fresh lemon, juiced I typically have Meyer lemons on hand and 1 yields 3 tablespoons of lemon juice.
Instructions
- Begin by browning butter (complete details in post) heat over medium until it's a warm brown color, do not burn the butter.
- Whisk in flour until it's incorporated into the butter
- Slowly pour in the wine and chicken broth and stir until creamy.
- Add salt and lemon juice and simmer for 5 minutes, stirring occasionally, until the sauce is thick and creamy and the alcohol has cooked off the wine.
- This sauce is great over any variety of chicken, breaded chicken cutlet, stir-fried chicken, and pasta with vegetables, over plain pasta making a fun leftover.
Notes
This recipe can be easily multiplied for more portions.