Vin Blanc / Sauce Vin Blanc

The classic white wine and cream fish sauce.

The elegant offspring of velouté. Fish stock, white wine, shallots, cream, cold butter — glossy, glazing, ivory. Runs down the side of a piece of turbot like silk.

Method

01
Sweat 2 tbsp minced shallots in a knob of butter, no colour.
02
Add 150ml dry white wine, reduce to 2 tablespoons.
03
Add 200ml fish stock, reduce by half. Add 100ml double cream, simmer until it coats a spoon.
04
Pass, then off the heat whisk in 40g cold cubed butter. Finish with chives. Never boil after finishing.

Chef's notebook

“Substitute vermouth for wine for a rounder, less acidic finish.”
“A squeeze of lemon just before serving keeps it bright.”