You are here: Seasoned Cooking » All Issues » October 1998 Issue » This Article » Page 6
 
October 1998 Issue
Sensational Sauces
by Philip R. Gantt
Table of Contents | Single-page view
Page

Related Sites

Trusts-marketing Directory

Categorized directory for UK online shopping websites with integrated product comparison search engine

The Burning Void Cooking Resources Page

Recipes, menus, cookbook recommendations, and well-maintained links.

Art of Chinese Cooking

A site on the art of cooking Chinese dishes, with photos and recipes.

Home Cooking

A forum for food enthusiasts, from gourmet to home cooks. Features weekly focuses, free recipes, a 24-hour chat room, and now a bulletin board to p...

The Vegan Kitchen

Vegan recipes from soups to chocolate bars - all available on printable pages.
 

White Wine Sauce

From this recipe, you can learn how to use the basic white sauce to create a new sauce for fish. This sauce is excellent on fish.
  • ½ cup fish stock
  • ¼ cup white wine
  • 1 cup white sauce
  • 2 peppercorns
  • Slice of fresh ginger
  • 1 tsp. finely chopped shallot
Heat the white sauce and slowly add the fish stock and wine, stirring constantly. When the sauce has thickened, add the other ingredients. Stir, remove from heat and serve immediately.
  • Yields: 2 cups
  • Preparation Time: 10 minutes
 
Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.