This sauce is ideal for fish, but also goes well with steamed vegetables and meats, if desired.
Ingredients: 1 cup fish stock (see under 'soups' category)
20 g butter
150g champignon mushrooms, sliced
1 onion, sliced
1 1/2 cups dry white wine
1 pack cream (single or double)
freshly ground black pepper
some fresh lemon juice
Directions: 1. Melt butter in a frying pan and saute onion and mushrooms. Add the wine, bring to the boil and cook until the liquids are reduced by half.
2. Add cream and the fish stock. Season with salt and pepper. Bring to the boil and simmer gently for half an hour. Add the lemon juice and sieve.