Sauce Bordelaise à la Crème

Name: Sauce Bordelaise à la Crème (Shallot Sauce with White Wine and Cream)
Yield: Sauce to Serve 4
Cuisine: France
Ingredients: fish; veal; lobster; crayfish; sauce beurre blanc; cream sauce; artichokes; dry white wine; sweetbreads; asparagus

Shallot Sauce with White Wine and Cream

Preparation info

Sauce to Serve
4

Difficulty
Easy

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Method

A cousin of Sauce Beurre Blanc, this cream sauce has none of the same tendency to separate but can be reheated again and again. Traditional with lobster and crayfish, it is also deliciou