Keith Floyd

White Wine Sauce for Fish

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000Floyd on France
Floyd on France

By Keith Floyd

Published 1987

  • About

This sauce is fairly simple to prepare, but has a sophisticated flavour. For a meat dish, chicken or veal stock can be used instead of fish stock.

Ingredients

  • 1 fl oz (25 ml) strong fish stock (basic fish stock reduced by at least two thirds, so that when chilled it sets like a jelly)
  • 1

Method

Mix the strong fish stock and the velouté together and simmer gently until reduced by one third. Over a very low heat beat in the egg yolks followed by the butter in little pieces.