Francese Sauce


  • 2 c. water
  • 1 Tbsp. chickenless base
  • 4 Tbsp. lemon juice
  • 2 Tbsp. vegan butter
  • 2 Tbsp. lemon zest
  • 3 Tbsp. honey
  • 2 Tbsp. Florida crystals
  • 1/4 c. fresh parsley, chopped
  • 1/4 c. green onion, chopped
  • 1/8 c. plain soy milk, optional
  • cornstarch and water slurry


  1. In a small saucepan, heat water, chickenless base, lemon juice, butter, and lemon zest. Stir in honey and Florida crystals.
  2. Bring to a boil and add cornstarch slurry, cooking until thickened.
  3. Add parsley and green onion and remove from heat. Let rest for 5 minutes.
  4. Stir in soy milk if desired.
Browse Cook(s): Mark Anthony
Browse Theme(s): Sauces and Seasonings

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.