Preview

White butter sauce

Vegetarian, Vegetables and Fruits, White fish

A sauce that goes particularly well with fish

Note

Be careful with the seasoning, sauces usually reduce to the desired texture, wait until the end to complete your seasoning.

Ingredients

Recipe for 4

Beurre blanc sauce

2 Unit(s)

Shallot

120 Ml

White wine

120 Ml

White balsamic vinegar

1 Tbsp

Fumet dehydrated fish

325 Ml

35% cooking cream

Preparation time: 30 min

Preheat your at 0 °F

Beurre blanc sauce

In a saucepan, sweat the shallots slightly with a little butter. Deglaze with the white wine, add the balsamic vinegar and let reduce until almost all the liquid is gone (you will get a moist purée of shallot). Pour the cream, bring to the boil and add the fish stock powder. Rectify the seasoning.