How to make the cardinal sauce, particularly suitable to accompany fish and shellfish or to garnish a white risotto with fish broth, recipe with fish broth and bechamel.
Ingredients for about half a liter of sauce
- 2 dl of hot fish broth
- 3 dl of bechamel
- 1 dl of cream
- 50 g of chopped butter
- 100 g of pulp, eggs and lobster coral
- a generous pinch of cayenne pepper
Preparation of the cardinal sauce
Mix the béchamel with the cream in a pan, dilute with the hot fish stock and put the container on a moderate heat.
Leave to cook for 25 minutes, stirring constantly with a wooden spatula, to thicken the sauce.
Put the pulp and the other parts of the lobster in the mortar and pound it patiently, adding little by little the butter until obtaining a homogeneous and frothy mixture.
Remove the pan from the heat and add the mixture to the sauce, stirring vigorously with a wooden spoon, then add the cayenne pepper and stir for a long time.