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Wolf’s “Light” Wine Sauce





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

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

Step 2
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.

Step 3
3

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories66
% Daily Value *
Total Fat 6.9g9%

Saturated Fat 4.3g22%
Cholesterol 19mg7%
Sodium 34mg2%
Total Carbohydrate 0.2g1%

Dietary Fiber 0.0g0%
Protein 0.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.