White Wine Sauce
- 1 pint white wine
- 1 gallon fish veloute
- 1 pint heavy cream, hot
- 4 ounces butter
- 1. Reduce the wine by half in a saucepan.
- 2. Add the veloute and simmer until reduced to desired consistency.
- 3. Slowly stir in the hot ( or tempered) cream.
- 4. Remove from heat and swirl in the raw butter, cut into pieces.
- 5. Season to taste with s, wp, and a few drops of lj.
- 6. Strain through wet cheesecloth.
- SERVINGS: 50
- SOURCE: Gisslen Text