Sauce Diplomate (Diplomat Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre sauce Normande
- 75 grammes Beurre de homard
- 2 spoonfuls lobster meat
- 1 spoonful truffles
Instructions
- Add 75 grammes of Beurre de homard to 1 litre of finished sauce Normande.
- Complete with a garnish of 2 spoonfuls of diced lobster meat and 1 spoonful of diced truffles.