'1 cup of dry white wine'
'2 green onions, finely chopped'
'1 beef bouillon cube'
'1 tablespoon of cornstarch or flour'
'1 tablespoon of vinegar'
'1/4 teaspoon of lemon juice'
'1/4 teaspoon of black pepper'
'1/4 cup of butter or margarine'
'1 cup of dry white wine'
'2 green onions, finely chopped'
'1 beef bouillon cube'
'1 tablespoon of cornstarch or flour'
'1 tablespoon of vinegar'
'1/4 teaspoon of lemon juice'
'1/4 teaspoon of black pepper'
'1/4 cup of butter or margarine'
Fur the white wine together with finely chopped green onions until it reduces by one-third
Blend the ingredients in a blender - including the beef bouillon cube, cornstarch or flour, vinegar, lemon juice, and black pepper - for 30 seconds at medium speed
Pour the sauce into a pan and add butter or margarine, heating it gently while stirring until the butter melts
This Chateaubriand sauce is great served as an accompaniment to meats
Yields about 1 1/2 cups.
