Sauce Cardinal (Lobster-Butter Sauce for Fish)

Ingredients

• 3/4 litre sauce Béchamel
• 1 1/2 décilitres fish fumet and truffle essence
• 1 1/2 décilitres cream
• 100 grammes Beurre de homard
• a point of Cayenne

Instructions

1. Reduce by a quarter 1 1/2 décilitres of fish fumet and truffle essence, half of each.
2. Add this reduction to 3/4 litre of sauce Béchamel.
3. Add 1 1/2 décilitres of cream.
4. Off the fire, finish with 100 grammes of Beurre de homard of a good red colour.
5. Sharpen with a point of Cayenne.