White Wine Velouté Sauce
A versatile white wine sauce, inspired by a French mother sauce, perfectly complements various seafood dishes.
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Instructions
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Gently heat heavy cream in a saucepan until just below a simmer; cover to keep warm.
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In a separate saucepan, simmer wine until its volume is halved.
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Add fish velouté to the reduced wine, bring to a boil, then lower heat and simmer for 5 minutes, or until the total volume reduces by one cup.
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Stir the warm cream into the wine mixture and briefly return it to a simmer.
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Stir in butter, season with salt, white pepper, and a dash of lemon juice, then strain and serve immediately.
Nutritional Info (per serving)
Calories:
20 kcal
Carbohydrate:
0 g
Cholesterol:
5 mg
Fiber:
0 g
Protein:
0 g
Saturated Fat:
1 g
Sodium:
22 mg
Fat:
2 g
Unsaturated Fat:
1 g