- 1 quart fish velouté
- 1/2 cup dry white wine
- 1/2 cup heavy cream, hot
- 2 tablespoons cold butter
- Salt to taste
- White pepper to taste
- Lemon juice to taste
Place the wine in a small saucepan and reduce by half. Add the veloute
and simmmer until reduced to the desired consistency. Slowly stir in the
hot or tempered cream. Remove from heat and swirl in the raw butter in
chunks. Season to taste with salt, white pepper and lemon juice. Strain
through cheesecloth.
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Chuck Taggart
(e-mail chuck)