Veronique Sauce Recipe
Ingredients
| Fish stock | 250 Milliliter | |
| White wine | 60 Milliliter | |
| Green onions | 20 Milliliter | |
| Cornstarch | 5 Milliliter | |
| Cold water | 15 Milliliter | |
| Whipping cream | 125 Milliliter | |
| Salt | 1 Milliliter | |
| Pepper | 1 Milliliter | |
| Egg yolk | 1 | |
| Seedless green grapes | 16 |
Directions
Combine the stock, wine and green onion in a sauce pan.
Bring to a boil, reduce to half volume.
Strain, return the liquid to the pan.
Mix cornstarch with the cold water, blend into sauce.
Reheat and whisk in the cream, add the salt and pepper.
Blend the egg yolk with a little cooled sauce, whisk into the sauce and remove from heat.
Stir in the grapes.
Use as required.
Bring to a boil, reduce to half volume.
Strain, return the liquid to the pan.
Mix cornstarch with the cold water, blend into sauce.
Reheat and whisk in the cream, add the salt and pepper.
Blend the egg yolk with a little cooled sauce, whisk into the sauce and remove from heat.
Stir in the grapes.
Use as required.
Chef
