Filter
Reset
Sort ByRelevance
Otis
White wine sauce
White wine sauce, ideal for white fish.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Cut the butter into lumps. Remove the pan from the heat. Put all the butter cubes in the pan at the same time.
-
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.
Blogs that might be interesting
-
20 minAppetizercooking technique: herbal tempura
-
20 minSide dishleeks, walnuts, Red cabbage, extra virgin olive oil, Red port, balsamic vinegar, mustard, dried rosemary, garlic,autumn salad with red cabbage
-
10 minSide dishmayonnaise, Greek yoghurt, feta, bunch onion, dill,basic dip sauce
-
20 minSide dishEggs, lettuce, parsley, olive oil (extra virgin), tarragon vinegar, salt and freshly ground pepper,lettuce with egg dressing
Nutrition
310Calories
Sodium1% DV25mg
Fat51% DV33g
Protein4% DV2g
Carbs1% DV2g
Fiber0% DV0g
Loved it