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by Leif Mannerström
One of the easiest and most elegant French sauces and suitable for both fish and shellfish, grilled or boiled. This is a foundation sauce which can be flavored in many different ways, using added ingredients such as herbs or roe.
4 Portions


• 3 shallots, peeled and finely chopped
• 3½ tbsp (50 ml) fine fish stock
• 1/2 c (120 mL) dry white wine
• 3½ tbsp (50 mL) white wine vinegar
• 1/3 c (80 mL) water
• 1/2 c (115 g) unsalted butter at room temperature
• salt
• a few twists of the pepper mill


Put the onion into a saucepan.

Pour on the fish stock, wine, vinegar and water and reduce until about 1/2 c (120 mL) of liquid remains.

Remove the saucepan from the heat and beat in the butter, seasoning to taste.

Strain the sauce.

Serve the sauce warm with fried or boiled fish.



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