White Wine Sauce

Ingredients

• 1 pint white wine
• 1 gallon fish veloute
• 1 pint heavy cream, hot
• 4 ounces butter
• ks
• wp
• lj

Method

• 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.

Notes

• SERVINGS: 50
• SOURCE: Gisslen Text