White Sauce for Pork or Light Fish

Recipe by jdennys
READY IN: 25mins
YIELD: 2 cups




  • Melt butter and whisk in olive oil and wine. Add mushrooms (chop the caps only, discard stems). Bring just to a boil, reduce to medium heat and simmer until reduced by half. Remove from heat and let cool slightly.
  • Whisk in flour until completely incorporated and no lumps remain. Stir in milk slowly, adding a few tablespoons at a time, stirring in completely with each addition.
  • Slowly heat, stirring constantly, starting at medium heat, bumping up just a touch until you reach medium high. When you see it just starting to bubble, remove from heat but keep stirring for a few more minutes. Don't let it boil or the sauce will break.
  • Add the pepper and whisk in the lemon juice. Serve over grilled or pan-seared light-fleshed meat or fish.