By James Peterson
Reduce 2 parts fish velouté, 1 part clam or mussel cooking liquid, 1 part mushroom cooking liquid, and 1 part heavy cream until the mixture has the consistency you want for the finished sauce. Whisk in 2 parts butter. Season with salt and pepper.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.