Sauce Messine

Serves: 20

Edit

Update

Cancel

• 1 teaspoon(s) flour
• 50 gram(s) soft unsalted butter
• 300 ml double cream
• 2  egg yolks
• 2 tablespoon(s) finely chopped tarragon
• 2 tablespoon(s) finely chopped parsley
• 2 tablespoon(s) finely chopped chives
• Half teaspoon(s) finely grated lemon zest
• 1 teaspoon(s) French mustard
• salt and pepper
• lemon juice

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.
4. 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

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!