AuthorAndreaThis is a basic sauce to be served over fish. It can be dressed up with herbs or parmesan cheese if desired. Chicken broth can be substituted for the white wine. You can cut this recipe in half if you are making just a few pieces of fish.
In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. This step is important so the sauce doesn't break/split.
Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
Ingredients
Directions
In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. This step is important so the sauce doesn't break/split.
Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
