Sauce Homard (Lobster Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 quarters of a litre fish Velouté
- 1 and a half décilitres cream
- 80 grammes Beurre de homard
- 40 grammes Beurre rouge
Instructions
- Take 3 quarters of a litre of fish Velouté.
- Complete it with 1 and a half décilitres of cream, 80 grammes of Beurre de homard and 40 grammes of Beurre rouge.
- Serve with fish.