How to Make White Wine Sauce? White Wine Sauce Recipes
07/06/2010 Leave a comment
White Wine Sauce (1.5 litre) (25 portions)
Veloute Sauce – 1.5 litre
White wine sauce – 30 ml
Egg yolks – 3
Butter – 120 gm
Reduce the white wine to half. Allow to cool.
Add egg yolks and whisk in a double boiler, as for Hollandaise sauce.
Bring the veloute to boil and gradually add the whisked mixture.
Add a little lemon juice and pass through a tammy.
Add butter in small knobs and blend well.