Vin Blanc Sauce

Ingredients

• 1 qt fish velouté
• ½ C dry white wine
• ½ C heavy cream, hot
• 2 tbs cold butter
• Salt, white pepper, and lemon juice to taste

Directions

1. Reduce Wine: Place wine in a small saucepan and reduce by half over medium-low heat.
2. Add Velouté: Stir in velouté and simmer until reduced to the desired consistency.
3. Incorporate Cream: Slowly stir in hot or tempered cream until fully combined.
4. Finish: Remove from heat and swirl in raw butter, adding it in chunks until melted.
5. Season & Strain: Season to taste with salt, white pepper, and lemon juice. Strain through cheesecloth and serve.

The Gumbo Page