Leek Sauce for Fish
2 tablespoons of sliced leeks or scallions
3/4 cup of dry white wine
2 cups of Fish Velouté
1 teaspoon of lemon juice
2 tablespoons of softened butter
salt and pepper
Heat leeks or scallions and wine in saucepan until liquid is reduced to about 3 tablespoons. Stir in velouté. Cook over low heat for 5 minutes.. Remove from heat. Blend lemon juice and soft butter together and stir into sauce. Add seasoning if needed. Makes about 2 3/4 cups sauce.
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