Whether you use this sauce for poultry or grilled fish you will find it a very tasty addition that will not overwhelm the true flavors of the meat. With a little pre-prep you can make this sauce in less time than it takes to cook the fish. If making poultry you can make the sauce several minutes before it is done and you will be able to plate and sauce while the meat is hot. It is as easy as 1, 2, 3!
Servings: 4
Ingredients:
2 oz butter
2 tbs shallots, minced
1 tsp black pepper corn, cracked
1/2 tsp fresh ground rosemary or _ tsp dried ground rosemary
3/4 cup dry white wine
11/2 oz Jus de Poulet Lié Gold® ***
1/2 cup water, hot
    

1.Sauté shallots, peppercorn and rosemary in butter for 1–2 minutes or until shallots are translucent.
2.Add white wine and reduce by half.
3.Add Jus de Poulet Lié Gold® and whisk until dissolved. Add enough water to reach desired sauce thickness and stir in additional butter if desired. Serve over grilled fish or poultry.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.