From Carrabba’s Restaurant, this “pan” sauce is the garnish for their Chicken Pollo Rosa Maria. This is enough for a couple of servings. I have never made this small a quantity, so I’m guessing at relative proportions that, when multiplied, might become unreasonable, therefore, use common sense.
This is pretty much just another way of doing beurre blanc.
|½||stick of unsalted butter|
|1 tsp||minced shallot|
|1 tbsp||finely chopped onion|
|1 tsp||lemon juice|
|1 tbsp||white wine|
|¼-½ cup||sliced mushrooms lightly marinated(*)|
0. *Pre-marinate the mushroom slices by lightly tossing them in small quantities of wine and red-wine vinegar.
1. Melt butter in a sauté pan and throw in the shallots and onion. Clarify, then add salt and pepper. At this point, your pan should be very hot and you’re moving the ingredients around in it constantly.
2. Add the lemon juice.
3. Add the wine, rolling the sauce in the pan and napping it up on the hot sides to quickly evaporate the alcohol (which, when I do it over my gas cooktop, catches fire briefly). Dump in the mushrooms.
4. Drop the heat down to medium and reduce the sauce just a bit taking care
not to burn or even brown the butter. You should have added the lemon juice
soon enough to prevent browning.
If you have trouble browning or burning the butter, try replacing ¼ of it with olive oil which takes the heat better and won’ detract from the buttery flavor.
5. Serve immediately over your cut of meat.