White Sauce For Pork Or Light Fish - cooking recipe

Ingredients

1/4 cup unsalted butter
1/4 cup light olive oil
1/4 cup all-purpose flour
1 cup dry white wine
6 fresh white mushrooms, finely chopped
1 1/2 cups whole milk
1/4 teaspoon white pepper
1/4 cup lemon juice

Preparation

Melt butter and whisk in olive oil and wine. Add mushrooms (chop the caps only, discard stems). Bring just to a boil, reduce to medium heat and simmer until reduced by half. Remove from heat and let cool slightly.
Whisk in flour until completely incorporated and no lumps remain. Stir in milk slowly, adding a few tablespoons at a time, stirring in completely with each addition.
Slowly heat, stirring constantly, starting at medium heat, bumping up just a touch until you reach medium high. When you see it just starting to bubble, remove from heat but keep stirring for a few more minutes. Don't let it boil or the sauce will break.
Add the pepper and whisk in the lemon juice. Serve over grilled or pan-seared light-fleshed meat or fish.