Nouvelle Cuisine Sauce Cardinal or Sauce Nantua

Name: Nouvelle Cuisine Sauce Cardinal or Sauce Nantua
Yield: Yield: 1 cup (250 milliliters)
Ingredients: whole butter; chervil; leaves; liquid; full-flavored fish stock; full-flavored court-bouillon; parsley; tarragon sprig; heavy cream; crustacean butter; salt; pepper

Preparation info

Yield:
1 cup

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

This recipe is based on the classic sauces but is made with heavy cream and finished with chopped fines herbes. It is presented as a model and can be varied following the needs and whims of the cook.

Ingredients

full-flavored court-bouillon, full-flavored fish stock

Sauce
Pescatarian
Gluten-free

Method

Combine the flavor base liquid with the cream in a 2-quart (2 liter) saucepan. Reduce the mixture until it takes on a sauce-like consistency. Whisk in the crustacean butter and strain the sauce through a f