The recipe for white wine sauce
A great classic of French cuisine, white wine sauce is delicious with meat and fish, as long as you know how to prepare it!
Ingredients : - 10cl of white wine
- 50cl of fish stock
- 50cl of liquid cream
- 100g butter
- Salt and white pepper
Preparation of shallot and white wine Chop the shallots very finely. Place the white wine and shallots in a saucepan. Bring to a simmer and reduce by half.
Cooking will eliminate the acidity and concentrate the flavors.
Adding the aroma When the white wine is reduced almost to ice, add the fish stock and cook gently. When the aroma is reduced by three-quarters, it becomes syrupy.
Adding the cream Add the liquid cream and reduce by half again over low heat. Whisk the mixture occasionally. Let reduce until the consistency is smooth.
Finishing the sauce Bring the sauce to the boil then remove from the heat, season with salt and white pepper.
Finally, cut the butter into pieces and add them little by little while whisking, to emulsify the sauce and make it even smoother and tastier.
