Enriching and Finishing White Sauces

A small amount of fortified wine, butter, cream, or a mixture of cream and egg yolks, called a liaison, can be added to a white sauce to enrich it and give it a better texture, color, and taste. The sauce is then said to be finished, with whatever element has been used. Follow these directions carefully:

WITH FORTIFIED WINE Add 1 to 2 tablespoons ruby, tawny, or white port, fino sherry or Amontillado, Sercial, or Rainwater Madeira, or Marsala per cup of sauce when it is ready to serve.

WITH TABLE WINE Add white table wine reduced by half, always with aromatics. The amount of table wine will vary in each recipe.