The White Wine Sauce is a finished sauce made by reducing white wine and then simmering in a basic fish velouté and some heavy cream.
The White Wine Sauce is an ideal accompaniment for all kinds of fish and seafood dishes. It's also the base from which a number of other classical sauces are built — such as the Herb Sauce, the Shrimp Sauce or the Venetian Sauce.
Also see: The Mother Sauces
- 1 quart fish velouté
- ½ cup dry white wine
- ½ cup heavy cream
- 1 tablespoon butter
- Kosher salt and freshly ground white pepper, to taste
- Lemon juice, to taste
- 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.
- In a separate saucepan, simmer the wine until it has reduced by half.
- Add the 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 a cup.
- Stir the warm cream into the velouté and bring it back to a simmer for just a moment.
- Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.