White wine sauce
A basic white wine sauce is perfect for seafood and chicken. Like the basic red wine sauce, it's made by simmering it slowly over time. Use fragrant Belgian shallots. Adding vermouth enhances the flavor. The key to the flavor is the fish stock, a Western-style stock based on fish. It's closer to a clear broth (ushiojiru) than a Japanese dashi. Dried bouillon is now available at large supermarkets. Finishing with fresh cream, butter, and lemon juice gives it a light yet deep flavor
How to make it
1
Place the minced shallots, white wine, vermouth, and bay leaf in a small saucepan and heat over low heat
2
Once the liquid has reduced almost completely, add the fish stock
3
Once the liquid has almost evaporated again, add the heavy cream and continue simmering
4
Once it thickens, add ingredient A and simmer briefly. When the butter has melted, it's done
4 people
-
- Belgian shallots
- 1 piece
-
- White wine
- 50ml
-
- Vermouth
- 50ml
-
- Bay leaf
- 1 sheet
-
- Fish stock
- 50ml
-
- fresh cream
- 100ml
-
[A]
- butter
- 15g
-
- lemon juice
- A little
-
- Chopped parsley
- 1 piece
-
- salt
- A little
-
- Finely chopped chives
- 1 tablespoon
-
- Tomato concassé - cut into 5mm cubes and tossed with olive oil, lemon juice, salt, and pepper.
- 30g
[PR]
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