James Peterson

Classic Sauce Cardinal

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

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

By James Peterson

Published 1991

  • About

Ingredients

sauce béchamel 1½

Method

Combine the béchamel, fish stock, truffle juice or cooking liquid, and cream in a 2-quart (2 liter) saucepan. Reduce the sauce to bring it to the desired consistency. Whisk in the lobster butter and season