33 Cold Lobster Sauce

Name: Cold Lobster Sauce (Sauce ‘homardière’ froide)
Yield: For four people
Cuisine: French
Ingredients: ½ teaspoon fresh tarragon; ½ teaspoon chopped chervil; 1 tablespoon chopped vegetables from a court-bouillon in which shellfish have been cooked (see USES); 1 tablespoon chopped vegetables from a court-bouillon in which shellfish have been cooked (see USES); 4 tablespoons sauce Américaine; 1 tablespoon chopped vegetables from a court-bouillon in which shellfish have been cooked (see USES); 1 tablespoon olive oil; 2 tablespoons arachide oil; 1 egg, separated; 2 tablespoons fromage blanc; a few drops of lemon juice; ½ teaspoon mustard; salt, pepper; salt, pepper

Sauce ‘homardière’ froide

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

2 tablespoons arachide oil
1 tablespoon olive oil
2

Europe
France
Fish course
Sauce
Pescatarian
Mediterranean
Gluten-free

Method

Bring the sauce Américaine to the boil in a small saucepan, over a gentle heat, and let it reduce by half, stirring it frequently. Let it cool.
Make a mayonnaise with the main ingredients, incorporating the fromage blanc at the end.
Add the cooled sauce Américaine, the chopped vegetables from a court-bouillon, the chervil and tarragon. Taste the sauce