Makes: 2 cups

1/2 cup fish stock
1/2 cup dry white wine
1 cup velouté sauce
to taste salt and pepper
2 tablespoons butter
2 teaspoons lemon juice

In a saucepan, combine fish stock and white wine. Reduce by half over high heat. Add the velouté sauce, salt and pepper to taste .Bring to a boil. Add butter and lemon juice. Strain the sauce into a bowl.
Cover the sauce with a buttered round wax paper to prevent a film from forming.

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