White wine sauce

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30min

•

Easy

Enjoy the luxury of a classic white wine sauce at home. A recipe for a perfect sauce at fish, Sint-Jakobs shells, or shellfish.

Enjoy the luxury of a classic white wine sauce at home. A recipe for a perfect sauce at fish, Sint-Jakobs shells, or shellfish.
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Ingredients

What do you need?

Quantity: 4P

150 g shallot
1 sprig of thyme & 1 bay leaf
250 ml room
250 ml of dry white wine
300 ml of fish fumet
Pepper and salt to taste
Juice of ½ lemon

150 g shallot
1 sprig of thyme & 1 bay leaf
250 ml room
250 ml of dry white wine
300 ml of fish fumet
Pepper and salt to taste
Juice of ½ lemon
Preparation method

How do you make this?

Start by reducing the cream to half of the original volume.

Finely chop the shallot and add it together with the thyme and bay leaf in a saucepan with the white wine.

Set the pan over medium heat and let the white wine completely reduce. Then remove the thyme and bay leaf.

Add the fish fumet and the boiled cream to the pan and let it reduce for about 5 minutes.

Season with salt and pepper. Taste and adjust if necessary.

Sift the sauce for a smooth result or mix the shallot for a more structured sauce.

Just before serving, add a few drops of lemon juice and beat it through the sauce.

Serve the sauce immediately with your favorite fish dish or shellfish.

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