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James Peterson

Classic Sauce Américaine

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Preparation info
  • Yield: 3 cups sauce; about

    8

    servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

wine vinegar 1 tsp

Method

  1. Put the vinegar and 1 teaspoon (5 ml) Cognac into the bottom of a bowl that will be used to catch the lobster juices and place a strainer over the bowl. Kill the
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