Messine Sauce

Name: Messine Sauce
Yield: Makes 600 ml/1 pint
Ingredients: 1 small onion or 2 shallots, chopped; ½ tablespoon each chopped chervil, tarragon and parsley; 600 ml/1 pint single cream (or half single cream and half milk); 2 teaspoons flour; juice of ½ lemon; 2 teaspoons Dijon mustard; salt; 50 g/2 oz butter; freshly ground black pepper

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

This is a creamy, delicate sauce, to serve with simply cooked fish (maybe a poached turbot steak, or a fillet of brill) when a hollandaise seems rather too rich for the occasion.

Ingredients

50 g/2 oz butter
1 small onion or 2

Sauce
Vegetarian

Method

Melt the butter in a pan and sweat the onion or shallots for 5 minutes, until tender. Add the herbs and cook slowly for a further 5 minutes. Stir in the flour and cook gently for 2 minutes. Gradually add the cream or milk and cream. Flavour with lemon juice, mustard, salt and pepper. Continue to cook over a low heat for 5 minutes. Taste and adjust seasonings.