Wolf's "Light" Wine Sauce

Sunset
Makes about 2/3 cup; 2 or 3 servings

Ingredients

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1 cup fat-skimmed chicken broth
1 cup dry white wine
2 teaspoons Dijon mustard
6 tablespoons unsalted butter in a chunk
lemon juice

Preparation

1. In a 10- to 12-inch frying pan, combine 1 cup fat-skimmed chicken broth and 1 cup dry white wine. Boil over high heat until reduced to about 2/3 cup, about 10 minutes.

2. Add 2 teaspoons Dijon mustard and 6 tablespoons unsalted butter in a chunk and whisk until butter is blended into boiling sauce. Continue to boil and stir until sauce is reduced to about 2/3 cup and thick enough to coat a spoon in a velvety layer, 3 to 5 minutes. Add lemon juice to taste. Use hot.

Nutritional analysis per tablespoon.

Created date

June 2004

Nutritional Information

Calories 66
Caloriesfromfat 94 %
Protein 0.9 g
Fat 6.9 g
Satfat 4.3 g
Carbohydrate 0.2 g
Fiber 0.0 g
Sodium 34 mg
Cholesterol 19 mg