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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: About 4 cups
1 cup dry white wine
2 minced shallots
1 quart fish velouté
1 tablespoon unsalted butter
3 tablespoons finely chopped parsley
Cook white wine and shallots in a 2 quart saucepan over medium heat for 5 to 7 minutes or until reduced in volume by three-fourths. Add fish velouté, reduce heat and simmer for 10 minutes. Stir in unsalted butter and parsley. Serve immediately.