Thyme and Riesling Sauce

Basic Recipe 33

Preparation info

  • Difficulty


  • Makes

    1 litre

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 25g Whole unsalted butter, diced
  • 100g Leeks, sliced
  • 100g Shallots, sliced
  • 1 Garlic clove, crushed
  • 150g White fish trimmings such as Blue Eye Cod or John Dory
  • 375ml Riesling, reduced to 150ml
  • 150ml Noilly Prat, reduced to 50ml
  • 375ml Fish stock, reduced to 150ml
  • 1 litre Cream, reduced to 750ml
  • 4 sprigs fresh thyme
  • Lemon juice
  • Salt
  • Freshly ground pepper


Melt the butter over a medium heat in a heavy-based saucepan. Add the leeks, shallots and garlic and sweat for 5 minutes without colour. Add the fish trimmings and continue to sweat for a further 5 minutes without colour. Pour in the reduced alcohol and fish stock and bring to the boil. Add the cream and bring back to the boil. Reduce the heat and continue to cook for a further 12 minutes. Remove the sauce from the heat, add the thyme and allow to infuse for 15 minutes before passing the thyme and Riesling sauce through a fine chinois. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon.