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White wine sauce
White wine sauce, ideal for white fish.
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Ingredients
Directions
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Let the cream come to room temperature. Bring the wine to a boil in a saucepan and reduce to a half on medium heat in 10-15 minutes.
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Stir the whipped cream through the wine and let it boil again for 10 minutes until a light, smooth sauce is created. Season with salt and pepper.
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Cut the butter into lumps. Remove the pan from the heat. Put all the butter cubes in the pan at the same time.
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Whisk quickly through the sauce with a whisk, so that the sauce binds lightly. Keep the sauce warm on flame distributor or au bain marie, but do not let it boil again.
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Nutrition
310Calories
Sodium1% DV25mg
Fat51% DV33g
Protein4% DV2g
Carbs1% DV2g
Fiber0% DV0g
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