Ingredients for 500 ml
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| Qty | Unit | Description |
|---|---|---|
| 0.03 | KG | Shallots |
| 0.01 | KG | Garlic |
| 0.002 | KG | Bayleaf |
| 0.005 | KG | Cracked black pepper |
| 0.05 | KG | Bacon |
| 0.25 | KG | Celery |
| 0.005 | KG | Cayenne pepper |
| 0.01 | KG | Salt |
| 0.1 | Lt | White wine |
| 0.2 | Lt | Noilly prat |
| 3 | Lt | Fish stock |
| 0.4 | Lt | Cream |
Method:
- Render the bacon and saute chopped shallots and garlic for a minute
- Add white wine, noilly prat and fish stock, very finely chopped celery, bayleaf and reduce the sauce to half
- Add thick cream and reduce the sauce further
- Take it off the flame and season the sauce with salt and cayenne pepper.
- You could choose to strain the sauce or serve it unstrained