Cardinal sauce explained

Cardinal sauce is a classic French sauce, with a distinctive red colour coming from lobster butter and cayenne pepper.[1]

In Le Guide Culinaire, Auguste Escoffier listed its main ingredients:[2] béchamel sauce, fish stock, truffle reduction, cream, lobster butter and cayenne pepper.

References

  1. Web site: Sauce Cardinale - Resource - Smart Kitchen Online Cooking School. 2020-10-16. www.smartkitchen.com.
  2. Book: Escoffier, Auguste (1846-1935) Auteur du texte. Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu. 1912. EN.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Cardinal sauce".

Except where otherwise indicated, Everything.Explained.Today is © Copyright 2009-2024, A B Cryer, All Rights Reserved. Cookie policy.