Sauce Homard

Lobster Sauce

Preparation info

  • Difficulty


Appears in


By James Peterson

Published 1991

  • About


Lobster sauce (Sauce Homard) differs from a classic Sauce Cardinal in that the béchamel base is replaced with a fish velouté. If the Sauce Cardinal is based on reduced cream, as in the nouvelle cuisine version of the recipe, a small spoonful of lobster butter is added to give the sauce the character of a classic lobster sauce. To reduce the amount of cream or velouté, hydrocolloid thickeners can be used to thicken the sauce base.