Sauce Vin blanc (White Wine Sauce)

Ingredients

• 1 litre fish Velouté
• 2 décilitres fumet of the fish being treated
• 4 egg yolks
• 150 grammes butter

Instructions

1. ⁠FIRST METHOD
2. Add to 1 litre of fish Velouté 2 décilitres of the fumet of the fish being treated, and 4 egg yolks.
3. Reduce by a good third.
4. Bring to point with 150 grammes of butter. Escoffier notes that a white wine sauce made this way suits glazing particularly well.
5. SECOND METHOD
6. Reduce 1 décilitre of good fish fumet by half.
7. Add 5 egg yolks and mount the sauce with 500 grammes of butter, proceeding as for a Hollandaise.
8. THIRD METHOD
9. Work 5 egg yolks in a saucepan and warm them gently.
10. Mount the sauce with 500 grammes of butter, adding a décilitre of excellent fish fumet in small parts as you go.