Preparation info
    • Difficulty

      Easy

Appears in

By John Martin Taylor

Published 1992

  • About

The first of these sauces uses a simple technique popular among the young chefs of France. A shellfish stock is reduced to concentrate its flavor, the shrimp are sprinkled with lemon juice or sherry vinegar, and the sauce is bound with butter, whisked in a little at a time, forming a rich, silken shrimp-colored and shrimp-flavored sauce.