Georges Blanc’s Sauce Marinière

Name: Georges Blanc’s Sauce Marinière (Sauce marinière de Georges Blanc)
Cook time: 45 min
Total time: 45 min
Yield: For four people
Cuisine: French
Ingredients: half a bottle (375 ml) dry white wine; 2 carrots, peeled; 1 onion, peeled; 2 cloves of garlic, peeled; bouquet garni of half a bay leaf, 1 sprig of thyme, 1 bunch of parsley, 1 stick of celery; bouquet garni of half a bay leaf, 1 sprig of thyme, 1 bunch of parsley, 1 stick of celery; bouquet garni of half a bay leaf, 1 sprig of thyme, 1 bunch of parsley, 1 stick of celery; bouquet garni of half a bay leaf, 1 sprig of thyme, 1 bunch of parsley, 1 stick of celery; 1 lemon, peeled; 3 shallots, finely chopped; 100 ml (4 fl. oz) good quality olive oil; 3 tablespoons fresh tomato sauce; 12 fresh thyme flowers, finely chopped; half a bay leaf, crushed; juice of half a lemon; 4 tablespoons water; 120 g (4½ oz) butter, chilled and cut into dice; 3 tablespoons fresh chives, tarragon and basil, finely chopped; 3 tablespoons fresh chives, tarragon and basil, finely chopped; 3 tablespoons fresh chives, tarragon and basil, finely chopped; a few sprigs of chervil; salt, freshly ground pepper; salt, freshly ground pepper

Sauce marinière de Georges Blanc

Preparation info

For
four
people

Difficulty
Easy
Ready in
45 min

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

half a bottle (375 ml) dry white wine
250 ml (9

Europe
France
Sauce
Gluten-free
Vegetarian
Summer

Method

Making the court-bouillon

Put the white wine and water in a saucepan with the aromatics for the court-bouillon and boil for 30 minutes. At the end of the cooking time, season with salt and pepper, strain and reserve.

Making the sauce

Soften the chopped shallots in the olive oil. Add the tom