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Sage Lemon Butter Sauce

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Sunday, 06 December 2009 13:05
  • 3 tbs minced shallots or sweet onion
  • 1 tbs butter
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 3 tbs lemon juice
  • 2 tbs chopped sage
  • 4 tbs butter
  • salt and pepper to taste
  • Saute shallots in 1 tbs butter over medium heat for 2-3 minutes
  • Add wine, lemon juice and 1 tbs sage.  Bring to boil
  • Reduce heat to low and add heacy cream and chicken broth.  Cook until thickened, and reduced by 1/2
  • Remove from heat and whisk in 4 tbs butter, remaining sage and salt and pepper to taste.


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