Additional Sauces for Crustaceans

The sauces described previously are based on flavors extracted from crustaceans such as lobster, crayfish, crab, and shrimp. They follow the French tradition of using a sauce to accentuate, nuance, and extend the flavors of the basic ingredients. Because these sauces are time-consuming and expensive to prepare, the home cook or restaurant chef may want to resort to a simple sauce that can be prepared at the last minute and served with the crustacean as an alternative to the ubiquitous drawn butter. Some ideas follow; other chapters in this book describe the methods for making these sauces.