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Sauce Messine
Ingredients
1 tsp flour
50g soft unsalted butter
300ml double cream
2 egg yolks
2tbsp finely chopped tarragon
2tbsp finely chopped parsley
2 tbsp finely chopped chives
½tsp finely grated lemon zest
1tsp French mustard
salt and pepper
lemon juice
Elizabeth David's Sauce Messine is very good with boiled or grilled lobster, and with steamed asparagus. The method is virtually foolproof but her quantities are vague, so this is my version.
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Method
1 Blend the flour into the butter in a bowl that will sit over a pan of hot water.
2 Add the double cream, egg yolks, finely chopped tarragon, parsley and chives, finely grated lemon zest and French mustard. Stir over simmering water until the sauce thickens, but don’t let it boil.
3 Season with salt, pepper and a squeeze of lemon juice.
COOK'S TIPS
In Summer Cooking, published in 1955, Elizabeth David celebrated Britain’s liberation from wartime rationing with sauces that made joyously free use of the eggs, cream, butter and oil that had been in short supply for so long. Several are flavoured with tarragon and none better illustrates the new feeling of plenty than Sauce Messine, which she describes as “perfectly exquisite” served with poached fish.
Recipe by Shona Crawford Poole
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In this month's issue of...
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