148 Sauce Saint-Malo

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare 1 litre ( pt or U.S. cups) Sauce Vin Blanc in accordance with any of the methods indicated under that recipe, and add 1 tbs finely chopped shallot cooked and reduced down in a little white wine, or preferably, 50 g (2 oz) Shallot Butter. Add also ½ tbs made mustard and a few drops of anchovy essence.

This sauce is specially suitable for serving with grilled salt water fish.