White wine sauce
A slightly thickened sauce based on white wine and fish velouté. You can vary endlessly on this basis. Makes 1l.
🍽️ Makes 1
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 |
| — | lemon juice |
| — | salt and pepper |
Instructions
- 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.