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600 ml
Easy
10 min
By Jane Grigson
Published 1987
Today’s version of a very grand sauce is subtly different every time you make it, because the juices from cooking the varying garnishes are added to it. Should you be using prawns or shrimps, boil up their shells with some water or fish stock, whizz the whole thing in the processor and strain off the liquid through a cloth: it can go into the sauce as well.