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|
|appropriate crustacean butter|
|tarragon sprig, leaves only|
|salt and pepper||to taste||to taste|
Combine the flavor base liquid with the cream in a
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.