White wine sauce
As a white wine sauce (French. Sauce au vin blanc , and fish sauce ) refers to a variety of hot sauces based on fish velouté and white wine , which are mounted with butter. They are used as a side sauce for cooked and poached fish dishes.
Derivatives from white wine sauce are, for example, sauce bonne femme and sauce vénitienne .
In other derivatives of the white wine sauce, the fresh butter is replaced with the eponymous butter:
- Crab sauce : assembled with crab butter and crab tails as an insert
- Lobster sauce : assembled with lobster butter and refined with cognac
- Anchovy sauce : assembled with anchovy butter and anchovy fillets as a filler.
supporting documents
- F. Jürgen Herrmann (Ed.): Herings Lexicon of the kitchen . 25th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Gießen 2012, ISBN 978-3-86820-344-8 , p. 77.
- Franz Maier-Bruck : Classic Austrian cuisine. Seehamer Verlag, 2003, ISBN 3-932131-98-3 , p. 160.