Ingredients
Picatta Sauce
32 oz Bechamel White Sauce
2 qt Milk, cold
2 gl Milk, hot
2 cup Lemon juice
1 qt White wine
1/4 cup Chicken Base, see below
1 qt Water
2 tbsp Black pepper
Chicken Base
4 oz Chicken Base
2 gl Water, boiling
Preparation
Picatta Sauce
Mix Bechamel White Sauce with cold milk. Add to hot milk and bring to a boil. Add lemon juice, white wine, water and Chicken Base. Cook for 10 minutes. Add black pepper.
Chicken Base
Dissolve Chicken Base in boiling water and stir.
Tip: Add Capers, chopped Italian parsley and finish with whole butter
Specialty Ingredients
#609 HACO-Swiss BECHAMEL WHITE SAUCE
#412 HACO-Swiss CHICKEN BASE
