MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smitane Sauce
 Categories: Sauces
      Yield: 1 Batch
 
      4 tb Butter
      1 c  Onion; minced
      1 c  Dry white wine
      4 tb Stock
      2 c  Sour cream
           Salt & pepper
           Lemon juice
      1    Thyme sprig; (optional)
 
  Brown onion lightly in butter. Add wine and stock and reduce over
  high heat until what remains is basically a paste. Stir in sour cream
  off heat and simmer very gently until hot. This sauce may be
  strained, but I don't do it. Before serving, correct seasoning with
  salt, pepper, and lemon juice. A standard sauce for duck or game
  birds, a less standard sauce for red meat.
  
  I also have been known to put a sprig of thyme in, but that is
  distinctly inauthentic.
  
  M's note: I'm not sure why I used such a small amount of stock back
  decades ago; maybe what I had on hand was something strong-flavored.
  
  Recipe by Michael Loo
 
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