2 tablespoons (30 ml) powdered fish stock concentrate
2 cups (500 ml) water
1/2 white onion, finely chopped (or 1 small yellow onion)
1 clove garlic, finely chopped
6 tablespoons (90 ml) butter
1/2 cup (125 ml) all-purpose flour
1 cup (250 ml) white wine
1 cup (250 ml) 35% cream
Salt and pepper
In a bowl, dissolve the powdered fish stock in the water. Set aside.
In a large saucepan, soften the onion and garlic in the butter. Season with salt and pepper. Add the flour and cook for 1 to 2 minutes, stirring constantly. Add the wine, cream, and broth and bring to a boil, stirring with a whisk.
Simmer gently, stirring frequently, for about 10 minutes or until the sauce thickens. Adjust the seasoning.
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