Sauce Vin Blanc
Author: Germaine
Recipe type: Sauce
Cuisine: French
For fish.
Ingredients
- 2 cups fish velouté
- ½ cup fumet de poisson
- 3 shallots
- ½ cup dry white wine
- 2 tbsp. heavy cream
- 2 egg yolks (optional)
- 2 tbsp. mushroom cooking liquid
- 8 tbsp. butter
Instructions
- Combine shallots, wine and fish stock, reduce to 1 tbsp.
- Add the velouté, bring to a boil.
- Blend the yolks beaten with the cream and bring to a boil.
- Remove immediately.
- Strain through a chinois.
- Bring back to almost the boiling point and near the fire stir the butter, bit by bit, until thickened.