MirepoixFish velouté finished with a wine reduction and butter. The sauce most restaurant fish dishes actually sit on, whatever the menu calls it.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Medium |
| Equipment | Saucepan, whisk, fine sieve |
| Mother sauce | Velouté |
- 400 ml — fish stock
- 200 ml — dry white wine
- 40 g — shallot
- 20 g — plain flour
- 90 g — butter
- 60 ml — double cream
- 10 ml — lemon juice
- 4 g — salt
- Reduce the wine with the shallot to two tablespoons. All the acidity the sauce needs is decided here.
- Add the fish velouté and cream, reduce until it coats, then strain out the shallot.
- Mount with cold butter in pieces, off the heat, and keep it under 70 °C. Butter mounted into a boiling sauce separates within a minute.
Compared with Velouté
- Added: fish stock 400 ml, dry white wine 200 ml, shallot 40 g, double cream 60 ml, lemon juice 10 ml
- Not used: light chicken stock, button mushrooms, white pepper
- Different amount: plain flour 20 g (Velouté: 25 g), butter 90 g (Velouté: 25 g)
- Same amount: salt 4 g
Both recipes serve 4.
- One serving (1 of 4): fish stock 100 ml, dry white wine 50 ml, shallot 10 g, plain flour 5 g, butter 22.5 g, double cream 15 ml, lemon juice 2.5 ml, salt 1 g
- Double batch (8 servings): fish stock 800 ml, dry white wine 400 ml, shallot 80 g, plain flour 40 g, butter 180 g, double cream 120 ml, lemon juice 20 ml, salt 8 g
In the same library
- Normande — 40 min · Hard
- Allemande — 40 min · Medium
- Aurore — 40 min · Easy
- Bercy — 35 min · Medium
- Mustard sauce — 30 min · Easy
- Hollandaise — 20 min · Hard
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 131