Marinière Sauce
By: Aaron Krill
Published: Thursday, December 10, 2009 - 3:45pm

Ingredients




40 grams flour
40 grams butter
1/2 litre fish broth
20 cl white wine
salt
pepper

Preparation

1 Prepare a white roux. 2 Moisten with boiling fish broth and white wine. 3 Cook the sauce for a few minutes over medium heat, stirring frequently. 4 Season if needed.

About


Rough US equivalent of the metric quantities: 3 tablespoons flour; 3 tablespoons butter; 2 cups fish broth; 1/2 cup white wine; salt; pepper

Comments:
Helen Pitlick

This sounds interesting and not what I was expecting- I thought it would be a variation on marinara! What would you serve it with?