Sauce Canotière (Sauce for Boiled Freshwater Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- white wine court-bouillon from freshwater fish
- 80 grammes beurre manié
- 150 grammes butter
- a point of Cayenne
Instructions
- Reduce the white wine court-bouillon by two thirds.
- Thicken it with beurre manié, at 80 grammes per litre.
- Give the sauce a few boils.
- Off the fire, finish with the butter and a point of Cayenne.