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Ingredients
US|METRIC
4 SERVINGS
- 1 shallot (large, minced)
- 1/2 cup dry white wine
- 2 cups velouté sauce (Classic, made with Fumet de Poisson Gold®)
- 2 Tbsp. unsalted butter
- 1 1/2 Tbsp. fresh parsley (chopped)
- 1 tsp. lemon juice
- salt and ground black pepper
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