White wine sauce
A slightly thickened sauce based on white wine and fish velouté. You can vary endlessly on this basis.
Makes 1l.
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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.