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Wolf's "Light" Wine Sauce

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

Ingredients

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

Nutrition 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

How to Make It

  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.

  3. Nutritional analysis per tablespoon.