Gooseberry Sauce

Ingredients

• 500 g gooseberries (green, for cooking)
• 3 tablespoons powdered sugar
• 2–3 tablespoons white wine
• 7 décilitres Sauce au beurre (butter sauce)

Instructions

1. Blanch the green gooseberries in a copper saucepan. After 5 minutes of boiling, drain them well. Return the gooseberries to the pan and finish cooking them with the powdered sugar and white wine. Pass the mixture through a fine sieve (étamine) to obtain a smooth purée.
2. Add this purée to the butter sauce and blend thoroughly until homogeneous.