211 Sauce Russe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Pound 100 g ( oz) creamy parts of lobster or crawfish and 100 g ( oz) caviare in a mortar, adding 2–3 tbs of Mayonnaise. Pass through a fine sieve and add this purée to dl (1⅓ pt or U.S. cups) Mayonnaise, finishing it with 1 tbs mustard and the same amount of Derby Sauce.

This sauce is a suitable accompaniment with cold fish and shellfish.