Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Sauce Vin Blanc (White Wine Sauce)

1 quart fish velouté
½ cup dry white wine
½ cup heavy cream, hot
2 tablespoons cold butter
salt, to taste
white pepper, to taste
lemon juice, to taste

Place the wine in a small saucepan and reduce by half. Add the velouté and simmmer until reduced to the desired consistency. Slowly stir in the hot or tempered cream. Remove from heat and swirl in the raw butter in chunks. Season to taste with salt, white pepper and lemon juice. Strain through cheesecloth.


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