© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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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.