Courchamps Sauce

This is a surprisingly well-balanced sauce, considering the seemingly discordant list of ingredients. It is strongly flavoured, of course, but marvellous in small quantities with lobster and other shellfish. For a milder version that won’t over whelm a fish terrine, say, mix with equal quantities of mayonnaise.


  • 2 tablespoons brown crab meat (or meat from the head of a lobster)
  • 2 teaspoons anisette
  • 1 teaspoon soy sauce
  • 1 teaspoon chopped parsley 1 teaspoon chopped tarragon
  • 1 teaspoon Dijon mustard
  • 4 tablespoons olive oil
  • juice of ½–1 lemon
  • salt
  • freshly ground black pepper


Process all the ingredients except the lemon juice, salt and pepper in a processor or blender. Add the lemon juice, and salt and pepper to taste.