Wolf’s “Light” Wine Sauce

Yields Makes about 2/3 cup; 2 or 3 servings
AuthorWolfgang Puck, Los Angeles, California,

Ingredients

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

Servings 0

Amount Per Serving
Calories 66Calories from Fat 94
% Daily Value *
Total Fat 6.9g11%
Saturated Fat 4.3g22%
Cholesterol 19mg7%
Sodium 34mg2%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

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.

Ingredients

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

Directions

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.

Wolf’s “Light” Wine Sauce
IngredientsDirections

Search All of Sunset's Recipes

The Latest