White Wine Sauce (First Method)

Ingredients

• 1 litre Velouté de Poisson (fish velouté, a mother sauce)
• 2 décilitres fumet du poisson (concentrated fish stock) in preparation
• 4 egg yolks
• 150 grammes butter

Instructions

1. Combine 1 litre of fish velouté with 2 décilitres of the fumet (concentrated fish stock) from the fish being prepared, along with 4 egg yolks. Reduce by a good third. Finish with 150 grammes of butter, adjusting seasoning to taste.
2. This version of white wine sauce, prepared by this method, is particularly suited for glazing (nappages) of fish dishes.