Sauce Rubens

Name: Sauce Rubens (Anchovy and Crustacean Sauce for Fish)
Yield: Yield: 2½ cups (360 milliliters)
Ingredients: madeira; glaze; clarified butter; alcohol; crustacean butter; anchovy paste; fresh fish stock; egg yolks; butter; celery; white wine; onions; carrots; fish

Anchovy and Crustacean Sauce for Fish

Preparation info

Yield:
2½
cups

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

Method

This unusual sauce is an excellent accompaniment to fish. It is based on an infusion of chopped onions, carrots, and celery (a mirepoix) and