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. Add to 1 litre of fish Velouté 2 décilitres of the fumet of the fish being treated, and 4 egg yolks.
2. Reduce by a good third.
3. Bring to point with 150 grammes of butter.