Francese Sauce

Directions

1. 1
   Put white wine in saucepan.
2. 2
   Squeeze lemon and reduce volume to half its original size.
3. 3
   Swirl in 1/2 pound softened butter to make an emulsion.
4. 4
   If it separates, remove from heat and stir to re-emulsify, or add cold chicken stock.
5. 5
   If too loose, roll small pieces of butter in flour and stir until sauce is desired thickness.
6. 6
   Use as a sauce on chicken or fish.
7. 7
   Top with parsley and sliced blanched mushrooms.