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Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace. [37] Mayonnaise – Egg yolks with vinegar or lemon juice, beaten with oil. [37] Nantua – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes. [38] Périgueux – Demi-glace, chopped truffles and madeira. [39]
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ADD broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk. Add cream cheese; cook 1 min. or until melted, stirring constantly. Pour over fish.
Sauce bercy: shallots, white wine, lemon juice, and parsley added to a fish velouté; Hungarian: onion, paprika, white wine; Normande sauce: prepared with velouté or fish velouté, cream, butter, and egg yolk as primary ingredients; [2] [3] some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté ...
Cider or dry white wine may also be used as primary ingredients. [5] Some versions may use mushrooms [4] or mushroom ketchup in its preparation. [6] Additional ingredients may include fish liquor , oyster liquor, mushroom liquor and lemon juice. [7] [8] Seasonings may include cayenne pepper, black pepper and salt. [1]
Mussels over pasta with light, yet creamy white wine sauce made with garlic, butter, fresh basil, Parmesan cheese, and cream. Tossed with linguine and simmered until creamy. Get the recipe ...
After searing the fish for a few minutes per side, make a super-simple lemon butter sauce with garlicky. We like to sauté some asparagus too, but use whatever vegetable you like.
Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. [1] [2] Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served alongside fish. [2]