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A Quick Sauce Américaine
Preparation info
- Makes About 1⅓ cups [ 325 ml ] (enough for
6
servings) - Difficulty
Easy
Appears in
Published 2002
If you have Crustacean Butter on hand, here’s a quick way to make a very satisfying little sauce with the character of a sauce américaine to serve over fish or shellfish.
Ingredients
¼ cup 60 ml 1 2
Method
Combine the Cognac, tomato, and concentrated broth in a small saucepan and simmer gently until the tomato softens, about 10 minutes. Add the cream, bring the mixture back to simmer, and strain, using the bottom of a small ladle to push it through the strainer into a clean saucepan. Simmer the sauce until it has the consistency you like—I like it just slightly thicker than cold heavy cream—and w