Boiling the cream: Pour the cream into a saucepan and bring to the boil. Let it simmer gently until half the original volume remains, so that the sauce becomes extra rich and concentrated.
Shallot, thyme and wine: Cut the shallot very finely. Place the shallot together with the thyme sprig and bay leaf in another pan, add the dry white wine and bring to the boil. Allow the wine to reduce completely over medium heat.
Remove the herbs: When the wine has reduced considerably, remove the thyme and bay leaf so that only the flavors remain.
Add fish stock and reduced cream: Pour the fish stock and the reduced cream into the reduced wine. Let the mixture simmer for about 5 minutes so that all the flavors blend well and the sauce thickens slightly.
Seasoning: Season the sauce with salt and pepper. Taste and adjust as necessary.
Lemon rounding: Just before serving, add a few drops of lemon juice and whisk well into the sauce. That gives a fresh touch without losing the creaminess.
Smooth or structured?: Strain the sauce to remove any shallot pieces for a perfectly smooth result. Or finely blend the shallot if you prefer a slightly more rustic texture.
To serve: Spoon the sauce over your favorite fish or shellfish and serve immediately so that the sauce retains its full softness and aroma.
Tips
- For an extra rich sauce: replace the regular cream with lightly salted mascarpone or crème fraîche — this gives a deeper, creamier flavor.
- Use a good-quality white wine that you also enjoy drinking — the wine largely determines the taste of your sauce.
- Let the wine and shallot simmer slowly over low heat. The slower, the more intense the flavor becomes.
- Want a slightly lighter sauce? Add a splash of extra fish stock or chicken broth at the end for a smoother consistency.
- Store leftovers in a tightly sealed jar in the fridge. Reheat slowly over low heat and, if needed, add a little extra cream to restore the texture.
