How do you store white wine sauce?

Name: White Wine Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 150 g shallot; 1 sprig of thyme &amp; 1 bay leaf; 250 ml cream; 250 ml dry white wine; 300 ml fish stock; Pepper and salt to taste; Juice of 0.5 lemon

The white wine sauce is best when freshly prepared and served immediately. If you have leftover sauce, it can be stored in the refrigerator for up to 2 days. Make sure the sauce is well covered to prevent loss of flavor. Before use, gently reheat on low heat, possibly with a bit of extra cream to regain the original consistency.

White Wine Sauce

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30min

•

Easy

Enjoy the luxury of a classic white wine sauce at home. A recipe for a perfect sauce with fish, scallops, or shellfish.

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Ingredients

What do you need?

Quantity: 4P

150 g shallot
1 sprig of thyme & 1 bay leaf
250 ml cream
250 ml dry white wine
300 ml fish stock
Pepper and salt to taste
Juice of 0.5 lemon

Preparation method

How do you make this?

Start by reducing the cream to half of its original volume.

Finely chop the shallot and add it along with the thyme and bay leaf to a saucepan with the white wine.

Place the pan over medium heat and let the white wine reduce completely. Then remove the thyme and bay leaf.

Add the fish stock and the reduced cream to the pan and let it simmer for about 5 more minutes.

Season with pepper and salt. Taste and adjust if necessary.

Strain the sauce for a smooth result or blend the shallot finely for a more structured sauce.

Just before serving, add a few drops of lemon juice and whisk it into the sauce.

Serve the sauce immediately with your favorite fish dish or shellfish.

Tips

For a more intense taste, the white wine with the shallot, thyme, and bay leaf let it reduce longer on a low heat. Experiment with different types of dry white wine to give the sauce a personal touch.