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White wine sauce
Preparation info
- Makes approximately
300 ml
- Difficulty
Easy
- Ready in
50 min
Appears in
Published 1999
This elegant sauce is shown here with poached white fish and vegetables.
Ingredients
15 g ½ oz 3
Method
- Melt the butter in a heavy-based pan over low heat. Gently cook the shallots in the pan, without colouring, until they are soft and transparent.
- Pour in the white wine, scraping the base of the pan with a wooden spoon. Turn up the heat and boil until the liquid has reduced by half. Add the stock and boil until the liquid has reduced to
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