Sauce vin blanc

Place cream in a wide non-stick frying pan and reduce over moderate heat for about 5-8 minutes, stirring until you have 400ml cream. Strain into a bowl and set aside.

In a stainless steel medium pan place the shallots, wine, vermouth, stock and thyme, and reduce over moderate heat until you have about 100ml of syrupy reduction. Strain, pressing really hard on the solids.

Rinse and dry the stainless steel saucepan. Return the strained reduction, bring to simmering point and whisk in the reduced cream. Add the lemon juice and season to taste. The sauce can now wait for several hours until you wish to finish it.

To serve

Return to simmering point and drop in your choice of prepared garnish. Stir to reheat thoroughly and, if you wish, swirl in a small piece of butter to add extra richness. Spoon over or around your fish or shellfish. Makes about 1 1/2 cups finished sauce - plenty for 6 people.

Alternative garnishes

One cup of sorrel leaves, washed, dried, central stem torn away, and leaves torn into large pieces tiny pinch saffron stamens, 2 ripe tomatoes, peeled, seeded and cut into 5mm dice, 1 tbsp freshly-chopped parsley half a carrothalf a Lebanese cucumber half a leek- Cut all into julienne shreds, place in a wide pan of water and bring slowly to simmering point for 5 minutes, then strain.