Francaise Sauce Again

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Friendlyman4349

Assistant Cook
Joined
Oct 22, 2010
Messages
5
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.
Thank-you
 
I have never thought of Francaise sauce as a stand alone recipe. I've always thought of it as a quick little sauce made when you finish cooking chicken or veal cutlets.

Take a couple of minutes to watch this video and see if it helps.

Famous Chicken Francaise Recipe - Allrecipes.com

You could make a Veloute sauce with some lemon juice and white wine as part of the chicken stock liquid, take a look.

https://www.youtube.com/watch?v=l2KD-Ats0qE

Good luck!
 

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