Sea Urchin Sauce

Preparation info
  • yield:

    2 cups

    • Difficulty


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