Sea Urchin Sauce

Preparation info

  • Difficulty


  • yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About

Sea urchin butter (about equal parts roe and butter by volume) gives a delicate, sea-like flavor to a variety of sauce bases. This sauce combines cream with fish velouté and has a very light, soup-like consistency. If a thicker sauce is needed, the shellfish cooking liquid should be reduced with half the cream before the egg yolk–roe mixture is incorporated. Sea urchin sauces are best served with delicate fish dishes such as poached sole, turbot, or other flat fish. Don’t let the sauce get hotter than 158°F (70°C).


sea urchin roe 4 oz 125 g
butter 4 oz 125 g
fish velouté, modern or classic (modern Fish Velouté or Classic Fish Velouté) cups 375 g
heavy cream ½ cup 125 ml


  1. Work the sea urchin roe with the butter through a drum sieve two times.
  2. Bring the fish velouté to a simmer, add the cream, and reduce to the desired consistency.
  3. Just before serving, whisk in the sea urchin butter.