Sauce Groseilles (Gooseberry Sauce for Grilled Mackerel)

Ingredients

• 500 grammes very green groseilles à maquereau (gooseberries)
• 3 spoonfuls powdered sugar
• 2 or 3 spoonfuls white wine
• 7 décilitres Sauce au beurre

Instructions

1. Blanch the very green gooseberries in a copper pan.
2. Drain them after 5 minutes of boiling.
3. Finish cooking them with the powdered sugar and the white wine.
4. Pass through the tammy.
5. Add the purée obtained to the Sauce au beurre and mix well.