For the basic fish sauce, boil down the white wine with the onion rings, bay leaf and peppercorns to 2 tablespoons of liquid in a saucepan. Pour in stock, boil down a bit and strain.
Top up with cream and bring to the boil.
Mix liquid butter with flour and thicken the sauce with it.
Boil briefly, season with salt and pepper and, if possible, blend.
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