Classic white sauce made with white wine is enhanced with tomatoes, basil, and chives. Serve this sauce with Rosy Seafood Sausages.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup fish stock, preferably homemade
- 1 cup dry white wine
- 1 ripe medium-size tomato, seeded and finely chopped
- 2 Tablespoons finely chopped fresh basil
- 3/4 cup plus 2 tablespoons (1-3/4 sticks) unsalted butter, cut into small pieces
- Salt and freshly ground black pepper, to taste
- 2 teaspoons fresh lemon juice
- 1 Tablespoon snipped fresh chives
Preparation:
Heat the stock, wine, tomatoes, and basil to boiling in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced to 1 cup. Reduce heat to low and whisk in the butter, 1 piece at a time. Season to taste with salt and pepper and stir in the lemon juice. Just before serving, stir in the chives. Serve hot.Serve with Rosy Seafood Sausages.
Yield: About 2 cups
Recipe Source: Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
