163 Sauce Vin Blanc

White Wine Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This sauce can be prepared by any of the three following methods:

  1. Place 1 litre ( pt or U.S. cups) fish Velouté in a pan with 2 dl (7 fl oz or U.S. cup) Fish Stock from the fish under preparation and 4 egg yolks; reduce by one-third and finish the sauce with 150 g (5 oz) butter.
  2. Place 1 dl ( fl oz or ½ U.S. cup) good Fish Stock in a pan and reduce by half; add 5 egg yolks and make the sauce by adding 500 g (1 lb 2 oz) butter in the same way as for Hollandaise Sauce.
  3. Place 5 egg yolks in a pan and whisk whilst heating slightly; gradually whisk in 500 g (1 lb 2 oz) butter, cooking it over a gentle heat; during this process, add 1 dl ( fl oz or ½ U.S. cup) good quality fish stock a little at a time.