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Sos de vin pentru peste rasol

50 g unt sau untdelemn,
30 g faina,
2 galbenusuri,
100 ml smintina,
200 ml vin alb sec,
1/2 l supa in care a fiert pestele.

Faina si untul sau untdelemnul se infierbinta intr-o cratita un minut la foc mic, se sting cu supa fierbinte, adaugata in 2-3 rinduri, amestecind bine pina se desfac cocoloasele si la urmp se toarna vinul. Se lasa sa fiarba 2-3 clocote ca sa se lege, apoi cratita se ia de pe foc.
Galbenusurile se freaca cu smintina si, facultativ, se pune o lingurita cu mustar; totul se amesteca cu sosul fierbinte.
Pentru aroma, se adauga marar, patrunjel, tarhon, dupa gust.

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