Le beurre blanc de Simca

Name: Le beurre blanc de Simca (White wine and butter sauce)
Yield: For 1½ cups (3½ dL)
Cuisine: French
Ingredients: 1 medium carrot, sliced; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Any trimmings from the sole or other fish fillets; Any trimmings from the sole or other fish fillets; 1 small onion, peeled and sliced; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; A few drops of lemon juice; 3 to 4 tablespoons heavy cream; 1 teaspoon salt; Freshly ground pepper; 1 bottle dry white wine; 1 tablespoon minced shallots; 12 tablespoons (170 g) unsalted butter, cut into cubes and chilled; 12 tablespoons (170 g) unsalted butter, at room temperature

White wine and butter sauce

Preparation info

For
1½ cups

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

1 medium carrot, sliced
1 small onion, peeled and sliced
Bouquet garni–parsley, fresh or

Europe
France
Sauce
Fish course
Pescatarian
Mediterranean
Gluten-free
Summer

Method

In a medium-sized saucepan, simmer the carrots, onion, bouquet garni, and fish trimmings in the wine for about 30 minutes. Strain the liquid into a smaller saucepan. Add the minced shallots and continue reducing the liquid to about 4 tablespoons. Over low heat, whisk in the-chilled butter all at once, then off heat beat in the remaining butter in small amounts, to make a smooth sauce. Ad