Dill Velouté Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
| Category: | Marinades and sauces |
| Subcategory: | Sauces |
| Source: | Metro |
Recipe ingredients
- 4 tsp. (20 mL) butter
- Sufficient quantity of vegetable oil*
- 1 Tbsp. (15 mL) shallots, chopped
- 2 sprigs of fresh dill, chopped
- 1 Tbsp. (15 mL) fennel seeds
- 1/3 cup (80 mL) white wine
- 2 tsp. (10 mL) Ricard or Pernod
- 1 cup (250 mL) fish stock with fish head and bones
- 1/2 cup (125 mL) 35% cream
- Salt and pepper to taste
Preparation
In a frying pan, melt 2 tsp. (5 mL) of butter with a little vegetable oil.
Sweat the shallots, dill and fennel seeds over medium heat 2 to 3 minutes.
Add white wine and the Ricard and reduce by half. Pour in the fish stock and bring to a boil; let reduce 5 minutes over high heat.
Add 35% cream and reduce to obtain a masking consistency (about 10 minutes). Salt and pepper to taste.
Stop cooking completely, and using whisk, add 3 tsp. (15 mL) of butter a little at a time. This is called «monter au beurre». Strain the sauce and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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