Nouvelle Cuisine Sauce Cardinal or Sauce Nantua

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


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.


full-flavored court-bouillon, full-flavored fish stock, or appropriate crustacean cooking liquid 1 cup 250 ml
heavy cream 1 cup 250 ml
appropriate crustacean butter 2 oz 60 g
parsley ½ bunch ½ bunch
tarragon sprig, leaves only 1 1
chervil ½ bunch ½ bunch
whole butter 2 tbsp 30 g
salt and pepper to taste to taste


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 fine chinois. Chop the parsley, tarragon, and chervil with the whole butter (this seals in their flavor and keeps them from turning black) and whisk the resulting herb butter into the sauce. Season with salt and pepper.