Breton Sauce

Ingredients

• 30 g white of leek
• 30 g white of celery
• 30 g onion
• 30 g mushrooms
• 3/4 liter velouté of fish
• 3 tablespoon cream
• 50 g butter

Instructions

1. Sweat a fine julienne (thin-cut vegetables) composed of white of leek, white of celery, onion, and mushrooms in butter "à blanc" (over gentle heat, without browning) until completely cooked through.
2. Add three-quarters of a liter of velouté of fish (a silky fish-based mother sauce). Bring to a boil and simmer for 5 to 6 minutes.
3. Finish by stirring in 3 tablespoons of cream and 50 grams of butter, adjusting seasoning to taste.
4. Principally served with fish.