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Lemon white wine shallot sauce
I reduced lemons, shallots, and garlic in white wine then added a bit of cream, reduced again then whisked in butter and a pinch of salt, parsley and white pepper. Don't get too hot or it will break...strain before serving. I used it on top of my chicken with vegetable ribbons in papillote...delish!!
Date Posted: Feb. 20, 2008
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