Courchamps Sauce

Name: Courchamps Sauce
Yield: Makes 150 ml/¼ pint
Ingredients: freshly ground black pepper; salt; 1 teaspoon Dijon mustard; 1 teaspoon chopped parsley 1 teaspoon chopped tarragon; juice of ½–1 lemon; 4 tablespoons olive oil; 2 teaspoons anisette; 2 tablespoons brown crab meat (or meat from the head of a lobster); 1 teaspoon chopped parsley 1 teaspoon chopped tarragon; 1 teaspoon soy sauce

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

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.

Ingredients

2 tablespoons brown crab meat (or meat from the head of a lobster)
2 teaspoons anisette
1

Sauce
Pescatarian

Method

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.