YIELD: 1 GAL ( 4 L )
U.S., METRIC, INGREDIENTS
8 fl oz, 250 mL, White wine (dry)
2 qt, 2 L, Fish velouté (see recipe)
8 fl oz, 250 mL, Heavy cream, hot
2 oz, 60 g, Butter, in pieces
to taste Salt
to taste White pepper
to taste to taste Lemon juice

1. Reduce the wine by half in a saucepan.
2. Add the velouté and simmer until reduced to desired consistency.
3. Slowly stir in the hot (or tempered) cream.
4. Remove from heat and swirl in raw butter pieces.
5. Season to taste with salt, white pepper, and a few drops of lemon juice.
6. Strain through cheesecloth.

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