Red Wine Butter Sauce for Fish


1 qt



Red wine

Shallots, chopped fine Fish stock

1. Combine the red wine and shallots in a saucepan. Reduce until almost completely evaporated.

2. Add the fish stock. Reduce by two-thirds.

1 lb to taste to taste

500 g to taste to taste

Cold butter Salt

White pepper

Per 1 ounce:

Calories, 200; Protein, 0 g; Fat, 18 g (81% cal.); Cholesterol, 50 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 190 mg.

3. Cut the butter into small pieces.

4. Add the butter to the hot reduction. Set the pan over moderately high heat and whip vigorously. When the butter is nearly all incorporated, remove from the heat and continue to whip until smooth.

5. Season to taste. The shallots may be left in the sauce or strained out.

Continue reading here: Hollandaise And Barnaise

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