Francaise Sauce Again
Four years ago I post a question regarding the mystery of Francese sauce. I think everyone will agree that my more accurate question is how to make a lemon sauce which many restaurant use in bulk. I happen to try a container from our local Uncle Giuseppe' s Italian Market and it is marked Francese Sauce it far from any Francese Sauce a gourmet would make but dam it is good. So I read the label ready butter,chicken base,flour, lemon juice,salt,shallots,sugar,pepper, white wine. Anyone got an idea or recipe using these ingredients. It is a matter of making my own that compels me to do it not the cost of the sauce.