James Peterson

Sauce Vin Blanc

Hollandaise Method

Preparation info
  • Yield:

    2 to 3½

    cups
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Reduce 1 cup (250 milliliters) fish stock (which includes the white wine