White wine sauce

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Preparation info
  • Makes approximately

    300 ml

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
Sauces: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

This elegant sauce is shown here with poached white fish and vegetables.

Ingredients

  • 15 g (½ oz) unsalted butter
  • 3 French shallots, finely chopped

Method

  1. 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.
  2. 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