This creamy sauce accompanies very nicely a fish or rice dish.

In my childhood my mother used to make fish filet with herbs crust. As side dish she served rice with a creamy sauce of herbs which she usually also bought as powder in a sachet. The only thing you had to add was water and bring it to boil.

To put my mother in perspective: she was a very good cook and I learned a lot from her. But when it came to “Schlemmerfilet mit Reis” (see my recipe “Fish Filet with Herbs Crust“), she used the supermarket’s ready-made products.

I mainly use this sauce for my homemade “Fish Filet with Herbs Crust Provençal”. When the fish is ready, I also pour the remaining liquid from the fish into the sauce to give a bit of a fish flavor.

What you need:

2 Tbsp butter
1 heaped tbsp all purpose flour
50 ml dry white wine
250 ml water
150 ml cream
¼ tsp homemade Seasoning Mix “Herbes de Provence”
Some lemon juice
¼ tsp onion powder (optional)
some garlic powder (optional)

Some fresh grounded nutmeg

How to prepare:

In a pot melt the butter on high. As soon as all butter is liquid add the flour and stir well until getting a smooth “cream”.

Add the wine and the water slowly while stirring constantly. Add the cream and let cook on medium heat.

Season with the herbs mix, salt, lemon juice and nutmeg to taste.

Let cook for 2-3 minutes.

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