Sauce américaine
A classic French sauce with a base of Noilly Prat, tomato fondue and brandy, perfect for accompanying seafood.
Creation by Mark Sargeant, Restaurant MS, Folkestone, UK.
Makes about 2.3l.
Allergens and dietary requirements
- Crustaceans
- Sulphite
- Celery
- Cow's milk
- Lactose
- Pescetarian
Ingredients
500
ml
brandy1
l
Noilly Prat5
l
crustacean broth1
l
whipping cream2
lemons, juice300
g
tomato fondueas needed
brandy