Vinaigrettes, Sauces and Stocks Recipes - Butter Sauce Recipe

Ingredients

• 250 ml/8 fl oz fish stock

• 100 ml/31/2 fl oz dry white wine

• 3 tablespoons dry vermouth

• 90 g/3 oz ice-cold unsalted butter Cayenne pepper, to taste

• 1 tablespoon whipped cream

Serves 4

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Method:

1. Cook the fish stock, white wine and vermouth in a saucepan over a high heat until the liquid has evaporated by two-thirds.

2. Slice the ice-cold butter and add, piece by piece, while moving the pan from side to side. Whisk with a hand-held blender.

3. Season with cayenne pepper to taste and whisk in the whipped cream.

Note: This is a wonderful sauce which can be prepared in almost no time at all using a hand-held blender. Butter sauces can be infused with different aromas and are especially delicious with quick salmon dishes.