Sauce Bordelaise à la Crème

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