White-wine sauce for foil-baked salmon (Sauce vin blanc)

Name: White-wine sauce for foil-baked salmon (Sauce vin blanc)
Total time: 30 min
Yield: 3 cups
Cuisine: french
Ingredients: 2 cups of the liquid in which the salmon was baked (see recipe); Vegetables and seasonings with which the salmon was baked; 1 cup heavy cream; 2 tablespoons butter at room temperature; 2 tablespoons flour; 4 tablespoons cold butter; Juice of half a lemon; Salt; Cayenne pepper

By Craig Claiborne and Pierre Franey

Total Time: 30 minutes
Rating: 4(19)
Comments: Read comments

Featured in: Food; A FACSIMILE OF FISH POACHING

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Ingredients

Yield:3 cups

2cups of the liquid in which the salmon was baked (see recipe)
Vegetables and seasonings with which the salmon was baked
1cup heavy cream
2tablespoons butter at room temperature
2tablespoons flour
4tablespoons cold butter
Juice of half a lemon
Salt
Cayenne pepper

Ingredient Substitution Guide

Preparation

Step 1
Pour the liquid from the foil in which the salmon baked into a saucepan. Add the chopped or sliced vegetables with which the salmon was baked. Bring this mixture to the boil and let it simmer about 15 minutes or until it is reduced to one and one-half cups when strained.
Step 2
Strain the sauce and return it to the saucepan. Add the cream.
Step 3
Prepare a beurre manie by blending the room-temperature butter and flour until they form a smooth paste. Bring the sauce to the simmer and gradually add the butter-flour mixture, stirring constantly. When the blend is thick and smooth, add the cold butter bit by bit, stirring. Add the lemon juice, salt and cayenne to taste. Remove from the heat. Serve the salmon hot with this sauce.