I'e been using this recipe since I came across it in 2006. However, since my culinary skills have improved so has the quality of this sauce courtesy of the modifications I have chosen. I add only 3/4 tsp salt. Additionally, i substitute half the amount of flour called for with 1 tbs of cornstarch instead which eliminates the "flour-ey" taste and thickens the sauce all in one go. As my Grandmother taught me, "Recipes are only a guideline – you can do anything you want." SO . . . many thanks for the past years of this lovely white wine sauce : )
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I'e been using this recipe since I came across it in 2006. However, since my culinary skills...