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White Wine Sauce
White Wine Sauce

Category Sauce
Chef Jeremiah
Contributor Jeremiah
Last Update 6/18/2016 3:09:47 PM
Prep Time 30 min
Cook Time 30 min
Serves 6

arrow_right Fish Broth, 2 Cups
 arrow_right Dry White Wine, ½ Cup
 arrow_right Heavy Cream, ½ Cup
 arrow_right Butter, 2 Tbls

Cooking Instructions

 If needed, dice the fruit
 In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don’t let it boil.
 Cover and keep warm.
 In a separate saucepan, simmer the wine until it has reduced by half.
 Add the broth to the wine, bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or
 until the total volume has reduced by about a cup.
 Stir the warm cream into the broth and bring it back to a simmer for just a moment.
 Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice.
 Strain through cheesecloth and serve right away.

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