White-wine sauce for foil-baked salmon (Sauce vin blanc)
Updated August 27, 2015
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 cups of the liquid in which the salmon was baked (see recipe)
Vegetables and seasonings with which the salmon was baked
1 cup heavy cream
2 tablespoons butter at room temperature
2 tablespoons flour
4 tablespoons cold butter
Juice of half a lemon
Salt
Cayenne pepper
Nutritional analysis per serving
5 grams carbs; 148 milligrams cholesterol; 528 calories; 12 grams monosaturated fat; 6 grams polyunsaturated fat; 20 grams saturated fat; 44 grams fat; 454 milligrams sodium; 29 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Pour the liquid from the foil in which the salmon baked into a saucepan. Add the chopped or sliced vegetables with which the salmon was baked. Bring this mixture to the boil and let it simmer about 15 minutes or until it is reduced to one and one-half cups when strained.
- Step 2
Strain the sauce and return it to the saucepan. Add the cream.
- Step 3
Prepare a beurre manie by blending the room-temperature butter and flour until they form a smooth paste. Bring the sauce to the simmer and gradually add the butter-flour mixture, stirring constantly. When the blend is thick and smooth, add the cold butter bit by bit, stirring. Add the lemon juice, salt and cayenne to taste. Remove from the heat. Serve the salmon hot with this sauce.
Private Notes