Steamed Salmon with Cooked Egg Sauce

Saumon Cuit à la Vapeur, Sauce de Sorges

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This luscious sauce, created by Lucien Vanel, is based on cooked eggs and oil, and uses the same techniques as hollandaise and mayonnaise. Though the Sorges of the title is a village in the Dordogne, the sauce is quite common beyond the area, where it is generally served with boiled chicken. Traditionally, the eggs are dipped in hot water, dried, and then tucked under the embers of a fire, where they finish cooking and take on a smoky flavor.

Here the sauce is serve