Rouxbe

If a skin does form, can it be stirred back into the warm sauce and be reincorporated?

The skin should dissolve. Simply whisk it back in. If it doesn't fully dissolve, pour the sauce through a strainer before serving.

Hi Joe, is there a way to make this ahead of time?

Sure... in professional kitchens it is often made ahead of time and even re-heated the next day for service. There are some important things (food safety wise) to keep in mind when cooling and reheating any food.

To cool, place the sauce in an ice bath, stir occasionally until cooled and then cover with plastic wrap and place in the refridgerator (when cool - NOT hot). It's a good idea to not fully reduce the sauce though as this can be done when reheating (just keep it a little runnier than desired - then cool).

When reheating, do so on a medium-low to medium heat as the cream will be very thick and can burn easily. Stir occasionally until it starts to warm up and be sure to bring it to a quick simmer (bubbling) stirring constantly. Lastly, keep simmering (reducing) until you reach the desired consistency.

can be sauce for meat or much good for the fish?

This sauce can be used or adapted for fish, meat, chicken or pork.