Cardinal sauce or Nantua sauce is ideal to accompany fish or shellfish. It can also be used to garrnecer Pochés or rice eggs. In this case, in recipes, we are going to prepare this easy sauce with lobster butter but the most traditional is prepared with crab butter.
| 🚻 2 Diners | 🕘 30m | 🍵 Shaping | 🤯 Diverse |
| Ingredients to make cardinal sauce: |
| 1/2 liter of bechamel 1 glass of fresh milk 50 g of lobster or crab butter |
| Additional characteristics: medium cost, boiled, traditional recipe of France |
Ingredients to make cardinal sauce:
1. Prepare the homemade quick bechamel sauce and incorporate a glass of fresh milk cream. Reduce quickly stirring with the spatula until it acquires the desired consistency.
2. With the brazier away from the fire, add the vogover butter.
3. Beat strongly and check the seasoning of the cardinal sauce. It will be stronger than the Nantua sauce by adding a glass of fumet of reduced fish to a tablespoon. You can also add a tablespoon of truffle when you are part of a garnish. Some dishes with which to accompany this sauce can be:- Fish fillet in white sauce
– Crispy booked fish step by step
– Gambling grilled
