Gastronomixs

White wine sauce

A slightly thickened sauce based on white wine and fish velouté. 

Recipe makes one litre.

White wine sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

 

white peppercorns

2

 

shallots

25

g

butter

2

 

bay leaves

500

g

white wine

700

g

fish stock

250

g

cream

50

g

egg yolks

 

 

lemon juice

 

 

pepper

 

 

salt

Preparation method

  • Crush the peppercorns and finely chop the shallot.
  • 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.

Previous page