White-wine sauce for foil-baked salmon (Sauce vin blanc) – a delicious recipe with salmon, Vegetables, heavy cream, butter, flour, cold butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pour the liquid from the foil in which the salmon baked into a saucepan.
2
Add the chopped or sliced vegetables with which the salmon was baked.
3
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.
4
Strain the sauce and return it to the saucepan.
5
Add the cream.
6
Prepare a beurre manie by blending the room-temperature butter and flour until they form a smooth paste.
7
Bring the sauce to the simmer and gradually add the butter-flour mixture, stirring constantly.
8
When the blend is thick and smooth, add the cold butter bit by bit, stirring.
9
Add the lemon juice, salt and cayenne to taste.
10
Remove from the heat.
11
Serve the salmon hot with this sauce.
633
kcal
Calories
54
g
Fat
8
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, White-wine sauce for foil-baked salmon (Sauce vin blanc) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
