Gastronomixs

White wine sauce

A slightly thickened sauce based on white wine and fish velouté. You can vary endlessly on this basis.

Makes 1l.

White wine sauce

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Ingredients

25

g

butter

5

 

white peppercorns, grounded

2

 

bay leaves

2

 

shallots, chopped

500

g

white wine

700

g

fish stock

150

g

cream

100

g

cream

50

g

egg yolks

As needed:

 

lemon juice

As needed:

 

salt and pepper

Preparation method

  • Heat the butter in a large pan.
  • Add the peppercorns, bay leaves, and shallots and fry gently.
  • Deglaze with white wine and reduce the volume to a quarter.
  • Add the fish stock and 150g of cream.
  • Reduce to the right consistency.
  • Pass through a fine conical sieve.
  • Season to taste with lemon juice, salt, and pepper.
  • Mix 100g of cream with the egg yolks and thicken the sauce with the liaison. Do not allow it to continue boiling.

Serving suggestions

  • Use the sauce as an accompaniment to fish, crustaceans, and shellfish.
  • Variation tip: use spices such as saffron, aniseed, and fennel seeds to give the sauce extra accent.
  • Variation tip: finish the sauce with chopped herbs such as dill, chervil, tarragon, parsley, or chives.
  • Variation tip: mount the sauce with special butters such as carrot butter, basil butter, saffron butter, beurre noisette, algae butter, or citrus butter.
  • Variation tip: mount the sauce with the liquid of cooked shellfish and crustaceans.
  • Variation tip: mount the sauce with a green herb coulis to create a bright green sauce.

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