Sauce Laguipierre (Butter Sauce with Fish Glaze)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre Sauce au beurre
- juice of 1 lemon
- 4 spoonfuls glace de poisson
Instructions
- Prepare 1 litre of Sauce au beurre as directed.
- Add the lemon juice and the glace de poisson, or the equivalent in reduced fish fumet.