This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at



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Creamy Wine Sauce for Fish

Make it in a snap and fine-tune the wine to go with different fish, a delicate white for grouper and perhaps a sweet sherry to serve over mackerel or tuna. Incidentally, to tame those fatty fish, marinate in a mixture of olive oil and lemon juice or soy sauce. Discard the marinade and the fishy oil taste goes with it.

1/2 stick butter
1/4 cup flour
Pinch salt, white pepper
2/3 cup dry white wine
1 1/3 cups cream

In a nonstick skillet or pan, melt butter and stir in flour, salt and pepper. Keep stirring over medium/low heat as you slowly add wine and cream.

Boil, stirring, one minute.

Makes two cups.



See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at 

Any other ideas? E-mail  and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter 

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