White wine sauce

Thinly slice the shallots, wipe it down for several seconds under running water in order to make more delicate aroma, then put it in a saucepan with the white wine.

Add the vermouth, bring to the boil and cook on moderate heat until reduce liquid by 1/3, then pour the fish stock of fish.

Bake in moderate heat until the liquid has reduced to 1/3, then lower the heat and add the cream.

The cream is used to give texture to the sauce: va incorporated slowly, very low heat, stirring constantly with a whisk.

Continue cooking until the sauce is thickened, then iron the paper with a fine sieve to remove the shallots.

Collect the sauce into a clean saucepan and softened butter and cream.

cut into pieces, stirring with a whisk.

When the butter is well incorporated, assemble the sauce using a hand blender.

Last season the sauce with salt, cayenne pepper and lemon juice, by embedding them with a whip.

---ADVICE.

The classic white wine sauce ('' Sauce au vin blanc '') is the main sauce to accompany fish preparations, which harmonises perfectly, having an extremely delicate flavor.

It also lends itself to be varied, depending on the dish to be served, adding some ingredients, such as butter with lobster, that change the aroma.

However, the basic ingredients of salsa are always the fish fumet, a Vermouth, preferably Noilly Prat, and a dry white wine, that give the preparing its characteristic mild flavour; the addition of butter and cream is used, instead, to give it the right consistency.