- 1 cup [250 mL] thick white sauce
- 1/2 cup [125 mL] liquid fish flavoring
- 1/2 cup [125 mL] cream
- 1 1/2 ounces [42 g] lobster butter
- Cayenne pepper
- 1 truffle, chopped
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- Reduce thick white sauce by half.
- Stir in liquid fish flavoring and cream; reheat.
- Away from heat, stir in lobster butter.
- Sprinkle with a little Cayenne pepper.
- Strain sauce through a cheesecloth.
- Serve, garnished with chopped truffle.
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