Sauce: Homard
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce homard” from www.pecheurgourmand.com
Serving Size: 4
Ingredients
- 8.818 oz (250 g) prepared fish velouté - 2.646 oz (75 g) crème fraîche, divided equally - 1.411 oz (40 g) prepared lobster butter - Salt, pepper and cayenne, to taste
Instructions
1. Add half the crème fraîche to the fish velouté and reduce by one-third. 2. Strain and add the remaining cream. Bring to a boil. 3. Remove from heat and whisk in the lobster butter. Season and serve. All ounce quantities are weights, converted from the unchanged metric source amounts. Yield: 4 servings Source: Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook. https://www.pecheurgourmand.com/sauces-chaudes.html
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 72 kcal
Carbohydrates: 0 g
Protein: 0.1 g
Fat: 8.1 g
Saturated fat: 5.1 g
Trans fat: 0.3 g
Cholesterol: 22 mg
Sugar: 0 g
Sodium: 64 mg
Potassium: 2 mg
Calcium: 2 mg
Iron: 0 mg
Vitamin A: 68 µg RAE
Generated: 2026-11-10T01:50:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Trans fat, Cholesterol, Sugar, Sodium, Potassium, Calcium, Iron and Vitamin A are known subtotals. Missing contributions are unknown, not zero.