Sauce Genevoise (for fish) Recipe
Sauce Genevoise (for fish)
The Cuisine of Geneva
Total time: less than 15 minutes
Difficulty: Easy
Chef's Note

This easy-to-prepare sauce is very versatile. Use fish court-bouillon to make a sauce for fish, chicken stock for poultry. You can transform it easily by varying the kind of stock, wine or herbs you use.

Careful! Any sauce bound with egg must be thickened over very low heat, otherwise it may break (curdle), resulting in a lumpy, granular texture that is unpleasant to both the eye and palate. To put it plainly, it will be ruined and you'll have to start over!

For about 500 ml (2 cups)
- 300 ml (1 1/4 cups) stock
- 30 g (2 tbsp.) butter
- 1 tbsp. flour
- 150 ml (generous 1/2 cup) dry white wine
- 100 ml (6 tbsp.) cream
- 1 egg yolk
- Salt, pepper and lemon juice
  1. Begin by making a blond roux - melt the butter in a saucepan and whisk in the flour; cook until lightly colored, stirring constantly; 
  2. add the court-bouillon and whisk vigorously; pour in the wine; 
  3. cook over low heat for about 10 minutes, stirring often. 
  4. Combine the egg yolks and cream; add to the sauce; stir over low heat just until thickened, not letting it boil.     
  5. Correct the seasoning with salt, pepper and lemon juice. Serve the sauce on the side.
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