Summary

Ingredients

• 100 ml wine, white, dry, tangy
• 1 shallot (s)
• 2 tablespoon vermouth (Noilly Prat)
• 400 ml fish stock
• 250 ml cream
• 20 g butter, ice cold
• Drops lemon juice
• salt
• Cayenne pepper

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Instructions

1. Cut the peeled shallot into fine slices. The onion aroma becomes mild and delicate if you rinse the slices briefly under running water.
2. Put the ingredients one after the other in a saucepan. Pour the shallot slices first, then the white wine. Pour in the Noilly Prat and bring the mixture to a boil. As soon as it comes to the boil, add the fish stock. All the liquid is reduced to 1/3 over medium heat.
3. The cream, which ensures the fine, velvety consistency, is added and everything is carefully boiled. It is important to stir frequently and keep the heat supply as low as possible. Cook until the sauce is creamy and has the desired consistency. Be careful - cream boils over easily! The annoying pieces of shallot are removed by passing the sauce through a fine sieve. Now the butter, cut into pieces, is stirred in and the sauce carefully mixed up with the hand blender - it becomes more “airy”.
4. Finally, carefully season with salt, cayenne pepper and lemon juice.