Cardinal Sauce

Ingredients

  • ¼ pt. Béchamel sauce
  • ¼ pt. well-reduced fish stock
  • cayenne pepper
  • salt
  • pt. cream
  • 1 dessertsp. lemon juice
  • 1–2 oz. lobster butter

Method

Heat sauce and stock together and season. Just below boiling point stir in cream and lemon juice and whisk in the lobster butter, a small pat at a time. Do not allow sauce to boil. Cardinal sauce may be made with Velouté sauce made from fish stock.

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