Cardinal Sauce

Ingredients

• 3 quarts béchamel (white mother sauce)
• 1.5 décilitres fish fumet (concentrated fish stock) and truffle essence
• 1.5 décilitres cream
• 100 grammes homard beurre (lobster butter), bright red
• pinch Cayenne pepper

Instructions

1. Begin with 3 quarts of béchamel.
2. Combine equal parts fish fumet and truffle essence (1.5 décilitres of the combined mixture), reduce by one quarter, and add this to the béchamel.
3. Stir in the cream.
4. Off the heat, finish the sauce with 100 grammes of bright red lobster butter (homard beurre), whisking to incorporate it smoothly.
5. Season with a pinch of Cayenne pepper to taste.
6. The sauce is now ready, enriched and balanced for service with fish dishes.