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Ruby Tuesday Chicken Fresco Recipe
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Ruby Tuesday Lemon Butter Sauce Recipe

Prep Time10 minutes
Active Time15 minutes
Total Time25 minutes
Course: Cooking Sauce, Sauce
Cuisine: American, Italian
Keyword: Ruby Tuesday
Yield: 1 Jar

Ingredients

  • 2 tablespoons minced Shallots
  • 1 cup dry White Wine
  • 1/4 cup freshly squeezed Lemon Juice
  • 1/4 cup + 2 tablespoons Cider Vinegar
  • 1/2 cup Heavy Cream
  • 1 1/2 pound unsalted Butter cut into cubes, softened to room temperature
  • Salt
  • Ground White Pepper

Instructions

  • In a sauce pan, add prepared shallots, wine, lemon juice and vinegar.
  • Place pan over medium high heat. Sauté and reduce until nearly dry.
  • Add heavy cream. Simmer for 2 or 3 minutes to reduce slightly.
  • Turn heat to low.
  • Add butter, a few pieces at a time, whisking constantly, to blend the butter into the reduction. The heat should be quite low as you work. Note: You will continuously have to monitor and adjust the heat as you add the butter. If you can see steam coming from the sauce the heat is good. Do not let sauce come to a boil. Continue adding butter until the full amount has been incorporated.
  • Taste. Add salt and pepper, to taste.
  • Set aside.
  • Can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to serve and any leftovers, up to a week. Reheat to warm before using.

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