Sauce Jacqueline

I have included this recipe in the book because I think it is one of the sexiest sauces you will ever eat. It is loosely based around Louis Outhier’s Sauce Jacqueline and I have therefore kept the name as a tribute. Outhier’s Jacqueline is based on carrots and a lot more butter than I use here and itself is truly magnificent. It is a wonderful sauce for most poached fish and deserves to be here if only for that reason. It is also the basis for Fricassee o