Canotière Sauce

Ingredients

• 2 thirds court-bouillon (poaching liquid) with white wine
• 80 grams beurre manié (kneaded butter)
• 150 grams butter
• pinch Cayenne pepper

Instructions

1. Reduce the court-bouillon (poaching liquid made with white wine for freshwater fish) by two-thirds. The liquid should be strongly aromatic and only lightly salted.
2. Prepare a liaison using 80 grams of beurre manié (kneaded butter) per liter of sauce. Incorporate the liaison into the reduced court-bouillon and bring the sauce to a boil for a few moments.
3. Remove from heat. Finish the sauce by whisking in 150 grams of butter and a pinch of Cayenne pepper.