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White-Wine Sauce
- About
2 cups
- Difficulty
Easy
Published 1966
Ingredients
- Bones from fish
⅓ cup 2 cups
Method
Place the fish bones in a small saucepan and add the wine, water, garlic, parsley, onion, salt to taste and peppercorns. Bring to a boil and simmer for twenty minutes to make stock.
Melt half of the butter in a saucepan and stir in the flour, using a wire whisk. Add one and one-half cups of the stock, stirring vigorously until the mixture is thickened
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