White Wine Sauce
|Butter||50 Gram (1/4 Cup)|
|Well flavored white fish stock/White chicken stock||125 Milliliter (1/2 Cup)|
|Dry white wine||6 Tablespoon|
|Cream||125 Milliliter (1/2 Cup)|
|Lemon juice||1 Tablespoon|
In a small saucepan make a roux with 2 tablespoons of the butter and flour.
Draw the pan off the heat and gradually stir in the stock and wine, taking care to avoid lumps.
Bring to a boil, stirring constantly.
Add the cream, lemon juice and seasoning.
When the sauce has thickened, remove the pan from the heat and stir in the remaining butter in small pieces.
Use at once or keep hot in a double boiler.