White wine sauce
A basic white wine sauce is perfect for seafood, shellfish, and chicken. Like a basic red wine sauce, it's made by slowly simmering it patiently. Use fragrant Belgian shallots. Adding vermouth brings out the umami. The key to the flavor is the fumé de poisson, a Western-style dashi stock made with fish. It's closer to ushiojiru (sea broth) than Japanese dashi. Dried bouillon is also available at large supermarkets these days. Finishing it off with heavy cream, butter, and lemon juice gives it a light yet deep flavor
How to make it
1
Place the chopped shallots, white wine, vermouth, and bay leaf in a small saucepan and place over low heat
2
Simmer until the liquid has almost evaporated, then add the fumet de poisson
3
When the liquid has evaporated again, add the cream and simmer further
4
Once it has thickened, add A and simmer gently until the butter has melted
Materials 4 people
-
- Belgian shallots
- 1 piece
-
- White wine
- 50ml
-
- Vermouth sake
- 50ml
-
- Laurier
- 1 piece
-
- Fumé de Poisson
- 50ml
-
- Fresh cream
- 100ml
-
[A]
- butter
- 15g
-
- Lemon juice
- A little
-
- Mince parsley
- 1 piece
-
- salt
- A little
-
- Asatsuki small cut
- 1 tablespoon
-
- Tomato concasse, cut into 5mm cubes and tossed with olive oil, lemon juice, salt and pepper
- 30g
[PR]
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