White shallots sauce

For ➍
4 shallots, chopped finely
2 dl dry white wine (like Muscadet)*
1 dl fish fumet**
100 g butter, hard and cut in chunks
1 dl cream

Sauté the shallots in butter without browning for 2 m. Add the wine and the fumet**, and let it cook for 15 m or until reduced to about 1 dl. Add the cream and let cook for 3 m. Add the chunks of butter one by one and let them dissolve. Remove from heat. Add salt and pepper. Sieve the sauce to discard the shallots.

Serve with freshly made potato purée & fresh North Sea shrimps. Or serve with poached white fish***.

*Use a red wine to make a red sauce to accompany red meat or game. Do not sieve the sauce. You might add 1 ts of mustard.
**When using shrimps, make a fumet with the shrimps' shells and a stalk of celery.
***Poach the fish in the sauce during the last 5 m of cooking.