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Recipe : *** White Sauce with Wine, Shallot, and Parsley

White Sauce with Wine, Shallot, and Parsley
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Course:
Sauce

Practical information

  • Prep time
    20 min
  • Cooking
    35 min
  • Ready in
    55 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Egg Cheese and Diary
Tags:
parsley, sauce, shallot, Wine

Recipe's Ingredients

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  • 1 small shallot, finely diced
  • fine salt, to taste
  • ½ tablespoons minced flat-leaf parsley
  • 50 g butter
  • 8 g all-purpose flour
  • 190 ml fish stock
  • 60 ml white wine

  • Recipe preparation steps

  • 1
    Prepare a "sauce velouté": Melt 15 grams of butter in a small saucepan over medium heat. Stir in the flour and cook for a couple of minutes. Do not allow the flour to brown. Gradually mix in 125 milliliters of fish stock and bring to a low boil. When the sauce has thickened set aside.
  • 2
    Melt 10 grams of butter in a small saucepan over medium heat. Add the shallot and cook to soften without coloring. Add 60 milliliters of fish stock and the wine. Bring to a boil and reduce by half.
  • 3
    Stir in the sauce velouté and simmer for a few minutes. Season with salt.
  • 4
    Just before serving, off the heat, stir in the last 25 grams of butter and the parsley.
  • Ready !