James Peterson

Watercress and Mushroom Sauce for Fish

Preparation info
  • Yield:

    1¼ cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This sauce can be treated as a stock-based sauce, or the same method can be used to finish the cooking liquid for integral fish sauces. Lambda carrageenan keeps this relatively unstable sauce from separating.

Ingredients

fish cooking liquid, court-bouillon, or

Method

Heat the cooking liquid in a 1-quart (1 liter) sloping-sided saucepan. Whisk in the yogurt, mushroom purée, and lambda carrageenan, if using. Simmer the mixture until it has the consistency you like. If it