Williams Sonoma Brasserie, Lemon, Wine & Caper Finishing Sauce

Flavor Profile

• Chablis cooking wine, cream, lemon

Why We Love It

• Our tangy and creamy sauce provides a French-style finishing touch to roast chicken, pan-fried fish and pasta. Made with slow-simmered chicken and vegetable stocks, it recreates the flavor of pan juices left behind after cooking, deglazed with white wine, then combined with cream, garlic, lemon and capers. Simply heat and serve.
• A Williams Sonoma exclusive.

Net Weight

• 13.25 oz./375g (approx. 18 servings).

Receiving Instructions

• Store unopened at room temperature for up to 24 months. Refrigerate after opening and use within 7 days.
• Sauce will naturally separate. Shake before use.

Preparation Instructions

• Season 1 lb. (500g) chicken breasts or thighs with salt and pepper.
• In a fry pan, using your desired cooking oil, sear chicken until internal temperature reaches 165°F (74°C). Remove chicken from pan, cover and set aside.
• Wipe out excess oil from pan, add all the sauce and stir into pan drippings.
• Simmer for 3 to 6 minutes, or until sauce reaches desired consistency.
• Spoon sauce over chicken and serve.

• Chicken stock (water, dried chicken stock, salt, vegetable stocks [carrots, celery, onion], gelatin, chicken, tapioca starch, natural flavor), Chablis cooking wine, cream, lemon juice, onions, cornstarch, salt, capers, garlic, extra-virgin olive oil, black pepper, yeast extract, herbs, citric acid.
• Contains dairy.
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, eggs, fish, peanuts, tree nuts, sesame, soy, mustard.