Cream sauce with white wine
Composition / ingredients
6
Servings:
Cooking method
1. Cut the leek into rings, put it in a saucepan. Ginger is cut into thin strips, sent after the onion.
2. Lightly fry the onion and ginger in olive oil for about 3 minutes, then pour the white wine and evaporate for about 5 minutes.
3. Now top up the fish broth, keep on fire for another 5 minutes and top up the cream.
4. Spread a piece of softened butter and adjust the taste with citric acid.
5. Beat the sauce with a blender until completely homogeneous.
We serve on the table with fish, bon appetit!
The calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Fish broth - 49 kcal/100g
