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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

Total Time: 40 minutes


  • 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


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.

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