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Sauce Vin Blanc
Recipe type: Sauce
Cuisine: French
For fish.
  • 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
  1. Combine shallots, wine and fish stock, reduce to 1 tbsp.
  2. Add the velouté, bring to a boil.
  3. Blend the yolks beaten with the cream and bring to a boil.
  4. Remove immediately.
  5. Strain through a chinois.
  6. Bring back to almost the boiling point and near the fire stir the butter, bit by bit, until thickened.