French · Sauce / condiment

Sauce Bretonne

Name: Sauce Bretonne
Total time: 1 h 13 min
Yield: About 500 ml sauce, for 6 portions of fish
Cuisine: French
Ingredients: 500 g white fish bones and heads, gills removed, rinsed, chopped; 1 small onion, sliced; 4 parsley stems; 100 ml dry white wine; 750 ml cold water; 30 g unsalted butter; 30 g all-purpose flour; 18 g leek, white part, fine julienne; 18 g onion, fine julienne; 12 g celery heart, fine julienne; 12 g button mushrooms, fine julienne; 15 g unsalted butter; 25 ml heavy cream; 25 g unsalted butter, cold, diced; salt and white pepper, to taste

A fish velouté carrying a fine julienne of leek, onion, celery and mushroom stewed soft in butter, finished with cream and butter. Gentle and fragrant, it suits poached or steamed white fish.

YieldAbout 500 ml sauce, for 6 portions of fish
Hands-on35 min
Total1 h 13 min
Difficulty

Ingredients

Fish stock

500 gwhite fish bones and heads, gills removed, rinsed, chopped
1small onion, sliced
4parsley stems
100 mldry white wine
750 mlcold water

Fish velouté

30 gunsalted butter
30 gall-purpose flour

Julienne

18 gleek, white part, fine julienne
18 gonion, fine julienne
12 gcelery heart, fine julienne
12 gbutton mushrooms, fine julienne
15 gunsalted butter

Finish

25 mlheavy cream
25 gunsalted butter, cold, diced

to tastesalt and white pepper

Diet

Pescatarian

Contains

Gluten
Dairy
Fish
Celery
Sulfites
Wheat
Grapes
Onion family (any)
Onion
Leek
Parsley
Black and white pepper
Mushrooms (any)
Button, cremini and portobello
Histamine (aged and fermented foods)
Lactose
FODMAPs (any)
Alcohol

Taste

Sweet
Salty
Umami / savory
Richness / fat
Herbal / fresh

Texture

Creamy

Equipment

Stovetop

Season

Any season

Occasion

Entertaining

Effort

20–45 min active
1–3 hours total
Difficulty 3
Make-ahead friendly

Nutrition

Calories: low
Protein: moderate
Carbs: low
Fat: moderate
Fiber: low
Sodium: low

Budget

Budget: low

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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