Braden Family Cookbook

Chuck Braden

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LIGHT WINE SAUCE                          Wolfgang Puck

( 2 or 3 servings, about 2/3 cup)

1 cup low-fat chicken stock

1 cup dry white wine

2 TSP. Dijon mustard (use the French one)

6 TBSP. unsalted butter in chunks (cold)

fresh lemon juice to taste

In a 10 - 12 inch frying pan, combine the chicken stock and wine.  Boil over high heat until reduced to about 2/3 cup.  Add the mustard and butter and whisk in 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 - 5 minutes.  Add a little fresh lemon juice to taste.  Use hot right away.