White wine sauce
Italian
Sauce & Dressing
Sauce
The basic white wine sauce is perfect for fish and shellfish and chicken. Just like in the basic red wine sauce, cook it slowly and patiently. Use fragrant Belgian shallots. Adding vermouth will add some flavor. The deciding factor in the taste is the Fume de Poissons, a Western dashi based on fish. It has an image that it is closer to shio soup than Japanese dashi. Recently, dry broths are also available at large supermarkets. Finished with fresh cream, butter and lemon juice, it gives it a light and deep flavor.
Cooking time: 0 minutes
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How to make it
1
Place the chopped shallots, white wine, vermouth and bay leaves in a small pot and heat over low heat.
2
Once it's boiled until the water is almost gone, add the fume de poissons.
3
Once the water is gone again, add the fresh cream and simmer further.
4
Once thickened, add A and lightly simmer, then the butter melts and finish.
Materials 4 people
-
- Belgian shallots
- 1 piece
-
- White wine
- 50ml
-
- Vermouth sake
- 50ml
-
- Laurier
- 1 piece
-
- Feume 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 concusse - cut into 5mm squares and tossed with olive oil, lemon juice, salt and pepper
- 30g
