Francaise Sauce for Pork, Chicken or Shrimp
Prep Time: 10 minutes
Total Cook Time: 20 minutes
Source: The Grateful Chef with Eric Eisenbud
2 Tbsp Olive Oil
1/2 lemon Sliced
¼ cup dry White Wine
¼ cup fresh Lemon Juice
1 1/2 cups Chicken Stock
3 oz unsalted butter, Sliced
1/4 Cup flour
Salt and pepper to taste
1 Tbls Chopped Parsley for garnish
Over medium high heat, warm olive oil till hot.
Add Lemon Slices and sauté until they begin to caramelize around the edges, turning once.
Deglaze the pan with white wine and reduce by 1/3
Add Lemon juice and beef stock, bring to a simmer (at this point you would add your protein back into the pan) and allow to reduce by 1\3.
Lower heat to medium.
Roll butter slices in flour and whisk into the sauce until completely incorporated. The sauce should thicken slightly and have a nice sheen.
Season with salt and pepper.
Garnish with chopped parsley.
Dredge protein in seasoned flour, then beaten egg with a splash of water. Pan fry in Olive oil and butter Just to set the egg coating and add color, do not cook through as you will return the protein to the pan later, then set aside and keep warm. Begin making this sauce in the same pan, making sure to scrape up the food left fry frying.