I used this basic recipe and added some inexpensive champagne and a slice of mango for flavor and… voila: a quick and easy champagne-mango white sauce for my grilled walleye fillet! With your newly acquired knowledge of fish velouté and simple white sauce, you’re ready to be as creative as you like. The featured photo is a Seafood Newberg entrée with white sauce garnished with scallions.
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Ingredients
- 1 Tablespoon butter
- 1 Tablespoon flour
- 2-3 large ice cubes fish stock
- Half & Half or whipping cream (depending on the richness of sauce desired)
- Salt and white pepper to taste
- Your choice of “flavor” (i.e., cumin for a Spanish flavor, dill, rosemary, etc.)
Instructions
Melt the butter in a sauté pan over medium heat. Add the flour and work the mixture into a paste (use a whisk or a table fork).
Continue to cook the mixture and continue to work it so that it does not stand too long in one place, or it will burn. When ready, it should be a pale almond to a nut-brown color.
Add the fish stock cubes, cream and seasonings. Water can be added if the desired sauce needs to be thinner.
Voila! Basic white sauce! This can be added to a variety of other liquids to produce your own special blend of sauce. Enjoy!
