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Saxon Fish Sauce

4 servings

Ingredients

• 1 tbsp flour
• 2 tbsp butter
• 1 tsp shallots, finely chopped
• 1 cup fish broth
• 0.5 glass white wine
• lemon slices (a few)
• 1 tbsp mustard
• wine vinegar (little)
• sugar (as desired)
• fresh butter (a piece)

Instructions

1. In a light roux made from one tablespoon of flour and two tablespoons of butter, add about one teaspoon of finely chopped shallots, one cup of fish broth, half a glass of white wine, a few lemon slices, a heaped tablespoon of mustard, a little wine vinegar, and sugar to taste.
2. Let the sauce simmer for a bit, and before serving, stir in a piece of fresh butter.

Modernized from a treasured 19th-century German cookbook.