Nasturtium Sauce

Preparation info

  • Difficulty


  • Makes

    2 to 3 Cups

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

This is a sauce for pouring over poached vegetables (fava beans, asparagus, green beans, cauliflower, little onions and so on), or over cooked mussels in a gratin dish (for cooking mussels) to be reheated at the last minute. It is also very good on sea urchins baked in their shells, or on any poached white fish.



Simmer the stock in a nonreactive pan, and whisk in the butter one piece at a time. Season and use immediately.


April 20, 1984. Oil, tar, and spackle on tile, 12" x 12". Collection of Joseph Helman.