this is quickly becoming one of my favorite sauces

white wine
shrimp shells (I'm thinking of getting some fish heads/backbones too)
a little chicken stock or water I suppose?
tarragon
herbs de provence
dijon mustard (optional, really adds a nice dimension to the sauces flavor)
a little splash of lemon juice (optional)
minced garlic, shallot (or onion), carrot, and celery
few twists of cracked pepper
and a sprinkle or two of salt to taste

simmer for a long time...uh 30 minutes at least?

strain through a fine strainer

put back in the pan, add some heavy cream and butter and simmer add a bit of corn starch slurry to thicken, and let thicken until you like the MOUTHFEEL LOL

put over sea food pasta and motherfucking enjoy bitches!

:sunny:

butter and heavy cream? I'd reckon heavy cream would suffice.

possibly, I usually put the cream in and simmer, add the slurry then finish with butter

could probably just leave the butter out though

mofo we made an almost identical sauce in culinary school. The sauce is indeed amazing. We used whole grain mustard instead of dijon and fish fumet stock instead of chicken. And we did not use a slurry, the chefs had us reduce the heavy cream by half before adding it. Served it over poached barramundi. Chive infused mash sauteeded and blanched brussel sprouts w/ lardon and a cherry tomatoe to make it look like a flower. Picture and plate was done by me for school like 4 years ago in our resturant.
http://img682.imageshack.us/img682/3047/n13714902762253221708.th. jpg (http://img682.imageshack.us/i/n13714902762253221708.jpg/)

yeah thats my only problem with this sauce I couldn't really get it to thicken to my liking...maybe I will try reducing the cream first :sunny:

And we kept reducing the sauce even after adding the cream.