Cardinal sauce
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French sauce
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Cardinal sauce is a classic French sauce, with a distinctive red colour coming from lobster butter and cayenne pepper.[1] [2]
In Le Guide Culinaire , Auguste Escoffier listed its main ingredients:[2] béchamel sauce, fish stock, truffle reduction, cream, lobster butter and cayenne pepper.
References
[edit ]- ^ "Sauce Cardinale - Resource - Smart Kitchen | Online Cooking School". www.smartkitchen.com. Retrieved 2020年10月16日.
- ^ a b Escoffier, Auguste (1846-1935) Auteur du texte (1912). Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.
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