Vin Blanc or White Wine Sauce

Name: Vin Blanc or White Wine Sauce
Ingredients: a small glass of Sauterne wine; a heaping tablespoonful of flour; four ounces of butter; a pinch of Cayenne pepper; the juice of a lemon; the yolks of one or two eggs

From Louis' every woman's cook book, 1910

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 31. The excerpt below is the record exactly as published.

VIN BLANC OR WHITE WINE SAUCE This sauce is prepared in various ways and goes with fillet of sole, halibut, or almost any white meat fish. Take the liquid in which the fillets of fish have been cooked, and add a small glass of Sauterne wine. When boiling, add a heaping tablespoonful of flour mixed with butter, to thicken this fish stock, then add gradually four ounces of butter, stirring constantly. Add a pinch of Cayenne pepper, a little salt, if necessary, and the juice of a lemon. The yolks of one or two eggs

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