Butter sauce

Ingredients . 100 ml of a base for sauce . 100 g of butter . salt, pepper
1. Make a base for sauce with vegetables cut into pieces (here fennel), then add pepper of Szechuan, the star anise, and eventually a little white wine. Bring to a boil and let reduce until 100 ml of aroma highly concentrated. You can of course perfume bases as you wish, with poultry carcasses, bones, etc.. The key is to get a concentrated liquid with a flavor in harmony with the accompanying dish.
2. Filter the base, and then add butter under a very gentle heat. Stir constantly with the whisk until obtaining a homogeneous mixture. Do not boil. This sauce will perfectly accompany all kind of fish or poultry.