[Sca-cooks] white wine and butter sauce

Philip Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Wed Jul 27 20:13:20 PDT 2011

On Wed, 2011-07-27 at 21:29 -0500, Stefan li Rous wrote:
> I had posted the message below to the Atlantia list and Baroness Julia  
> Windsor replied with:
> "Perhaps a nice white wine and butter sauce.".
> So, what is a white wine and butter sauce? Is it just white wine and  
> butter whisked together? Is it emulsified? Is it period?
> I also stated below that I thought bechamel sauce was post-period. Is  
> it?

As I recall, white wine emulsified with butter appears in 17th-century
recipe sources for fish dishes. Bechamel, apart from a non-typical
15th-century basis for a garlic jance, is less typical of period


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