Sauce Vin Blanc
Fish velouté with a white wine reduction
Fish velouté sharpened with a hard reduction of white wine and shallots. The classical sauce for poached sole or turbot, and it wants a dry wine you would drink.
Ingredients
- 1 cup dry white wine
- 2 shallots, finely chopped
- 2 cups fish Velouté (see Velouté)
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter, cold
- 1 teaspoon lemon juice
- Kosher salt and white pepper
Instructions
- Simmer the wine and shallots in a small pan until reduced to about 2 tablespoons of syrupy liquid, 8 to 10 minutes.
- Add the fish velouté and simmer for 10 minutes.
- Stir in the cream and reduce until the sauce coats a spoon, about 5 minutes more.
- Strain through a fine sieve.
- Off the heat, whisk in the cold butter a piece at a time. Season with lemon, salt and white pepper.
Notes
- Made with the poaching liquor from the fish itself, this is as good as it gets.
- Whisk in a spoonful of whipped cream and glaze it under a hot grill for Sauce Vin Blanc glacée.