Shrimp Sauce

Ingredients

• 1 litre velouté de poisson (fish velouté) or béchamel (béchamel sauce)
• 1.5 décilitre heavy cream
• 1.5 décilitre fish fumet (concentrated fish stock)
• 100 grammes shrimp butter
• 25 grammes red butter (beurre rouge)
• 3 cuillerées shrimp tails, peeled
• Cayenne pepper

Instructions

1. Begin with 1 litre of fish velouté (velouté de poisson) or béchamel as your base. Add 1.5 décilitres of heavy cream and 1.5 décilitres of fish fumet.
2. Reduce the sauce to 9 décilitres.
3. Remove from heat. Finish the sauce by incorporating 100 grammes of shrimp butter reinforced with 25 grammes of red butter (beurre rouge)—this combination gives the sauce its characteristic pale pink hue. Fold in the 3 spoonfuls of peeled shrimp tails.
4. Season lightly with Cayenne pepper.
5. Use for fish preparations.