White Vermouth Sauce
This creamy and rich sauce is based on a white veloute. A white veloute is one of the five "mother sauces" of classical cuisine. It can be made with any white stock, but this version is made with fish or vegetable stock.
For the velouté
- 350ml fish or vegetable stock
- 50g butter
- 35g plain flour
- Salt and white pepper to season.
For the wine sauce
- 350ml white velouté
- 1 banana shallot finely chopped
- 1 tsp butter
- 1 clove of garlic finely chopped
- 75ml dry white Vermouth
- 50ml double cream.
- First make a white velouté.
- Bring the stock to a simmer in a saucepan.
- In a separate saucepan, melt the butter over low heat, take it off the heat and quickly stir in the flour.
- Return to the heat and stir the butter and flour together for about 2 minutes. This is your roux.
- Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form; just skim it away with your spoon.
- Season with salt and pepper
- Strain through a fine sieve or chinois if you have one.
- Now make the wine sauce.
- Heat the butter in a saucepan and cook the shallot gently for 4 minutes without colour.
- Add the garlic and cook for another3 minutes.
- Add the wine and boil for a 4 minutes.
- Turn the heat down low and add the velouté and stir until smooth, gently heating the sauce through.
- When a gentle simmer is achieved, add the cream and simmer for another few minutes.
- Pass the sauce through a fine sieve or chinois, before serving