Vin Blanc Sauce

Ingredients

• 1 qt fish velouté
• ½ C dry white wine
• ½ C heavy cream, hot
• 2 tbs cold butter
• Salt, white pepper, and lemon juice to taste

Directions

1. Place the wine in a small saucepan and reduce by half over medium-low heat.
2. Add the velouté and simmmer until reduced to the desired consistency.
3. Slowly stir in the hot or tempered cream.
4. Remove from heat and swirl in the raw butter in chunks.
5. Season to taste with salt, white pepper and lemon juice and strain through cheesecloth.