Cardinal sauce
Instructions
If you have any eggs or lobster coral you can mix them with butter.
Pour the béchamel sauce and fish stock in a saucepan and let it reduce by half live heat.
Add the cream, bring to the boil and turn off the heat.
Add the butter and a bit of cayenne pepper.
Ideal for fish, especially shellfish.
Ingredients and dosing for 4 persons
- 20 cl of béchamel sauce
- 10 cl of court-bouillon (fish broth)
- 10 cl of cream
- 50 g of butter
- 1 toe of cayenne pepper