American-style sauce

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INGREDIENTS for 0 people
  • some crustacean shells , cut into pieces
  • ½ cup oil
  • 4 ½ oz butter
  • dry white wine
  • 4 tablespoons Brandy , ignited
  • 3 tomatoes
  • 1 tablespoon tarragon
  • 4 tablespoons heavy cream
  • 1 tablespoon shallots
  • chili pepper
  • salt
  • white pepper
Preparation

This sauce is crucial to make lobster à l’américaine. It is good also to accompany sole – or other fish – fillets, seafood and poached eggs.

Put the shells in a pan where oil and butter are already smoking hot, season with salt and pepper and stir over very high heat for a few minutes. Remove all the fat and add the shallot, brandy, white wine, tomato and a dash of Cayenne pepper.

Bring to the boil. Over moderate heat reduce the sauce to a scanty 10 fl oz and remove the shells.

Off the heat add the butter in small pieces, with tarragon and cream. Keep in a bain-marie until ready for use.

Sauces and dressings
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