Home Rezepte Grundzubereitung: Buttersoße

Grundzubereitung: Buttersoße

Zutaten für 1 Personen

250 ml Fischsud aus dem Glas
100 ml Trockener Weißwein
4 cl Noilly Prat (ital. Wermut)
90 g eiskalte Butter
1 EL geschlagene Sahne
1 Prise(n) Cayennepfeffer

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Zubereitung

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1

Fertig

Fischsud, Weißwein und Noilly-Prat in einer Kasserolle langsam auf ein Drittel einkochen lassen. Die eiskalte Butter in Scheiben einschwenken und alles mit einem Pürierstab aufmixen.
2

Fertig

Mit Cayennepfeffer abschmecken und die geschlagene Sahne einrühren.

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