White Wine Velouté Sauce
Learn how to make this white wine sauce based on one of the five French culinary mother sauces, an ideal accompaniment for seafood dishes.
- Preparation:
- Cooking:
- Total:
- Serves: 32 persons
Ingredients
- ½cup heavy cream
- ½cup dry white wine
- 1quart fish velouté
- 1tablespoon butter
- Kosher salt to taste
- Freshly ground white pepper to taste
- Dash of freshly squeezed lemon juice to taste
Instructions
Step 1
In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer , but don't let it boil. Cover and keep warm.Step 2
In a separate saucepan, simmer the wine until it has reduced by half.Step 3
Add the fish velouté to the wine, bring to a boil, then lower heat to a simmer and reduce for about 5 minutes, or until the total volume has reduced by about 1 cup.Step 4
Stir the warm cream into the wine mixture and bring it back to a simmer for just a moment.Step 5
Stir in the butter, season to taste with kosher salt and white pepper, and add just a dash of lemon juice. Strain through cheesecloth and serve right away.