Spice Road Spices
Artisan Spice Merchants
The Art of Flavour
A French classsic derivative sauce from the Velouté Mother Sauce
2 x Cups of basic Velouté sauce made with fish stock. Tasmanian Mures fish stock would work well. You can buy online.
2 x Medium shallots - minced
1/2 x Cup dry white wine
2 x Tablespoons butter - unsalted
1 x Teaspoon lemon juice.
2 x Tablespoons flat leaf parsly, chopped. Optional
Salt and black pepper
Comments: Left over sauce may be refrigerated for up to three days then reheated gently on the stove top.
In a medium saucepan add the shallots and white wine and over a high heat, cook until the wine is reduced to around two tablespoons.
Then reduce the heat to medium low, stir in the Velouté sauce, bring to a simmer and cook for 15 minutes, stirring occasionally.
Next add the butter, lemon juice and parsley, stirring until the butter melds into the sauce then add your salt and pepper.