Francese Sauce - cooking recipe

Ingredients

6 oz. white wine
1 lemon, squeezed
1/2 lb. softened butter

Preparation

Put white wine in saucepan.
Squeeze lemon and reduce volume to half its original size.
Swirl in 1/2 pound softened butter to make an emulsion.
If it separates, remove from heat and stir to re-emulsify, or add cold chicken stock.
If too loose, roll small pieces of butter in flour and stir until sauce is desired thickness.
Use as a sauce on chicken or fish.
Top with parsley and sliced blanched mushrooms.