Diplomate Sauce

Ingredients

• 1 liter Sauce Normande (already seasoned and finished)
• 75 grams Lobster butter (beurre de homard)
• 2 tablespoons Lobster meat, diced
• 1 tablespoon Truffles, cut into dice

Instructions

1. Begin with 1 liter of Sauce Normande (a velouté-based sauce) that is already properly seasoned and finished. Whisk in the lobster butter (beurre de homard) to incorporate it fully. Finish the sauce by folding in the diced lobster meat and truffle dice as a garnish, distributing them evenly throughout.
2. This sauce is specifically intended for large fish dishes (gros relevés de poissons).