White wine sauce

Fish velouté finished with a wine reduction and butter. The sauce most restaurant fish dishes actually sit on, whatever the menu calls it.

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.