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Sauce Beaumanoir (Breton Fish Stew)
Sauce Beaumanoir (Breton Fish Stew) is a traditional French recipe (from Brittany) for a classic sauce of white wine, tomato puree, thyme and garlic thickened with flour that's typically served with grilled/barbecued meat and fish. The full recipe is presented here and I hope you enjoy this classic French (Breton) version of: Breton Fish Stew (Sauce Beaumanoir).
prep time
15 minutes
cook time
35 minutes
Total Time:
50 minutes
Serves:
6–8
Rating: 
Tags : Sauce RecipesHerb RecipesFrench RecipesBreton Recipes
Sauce Beaumanoir is a classic a Breton sauce that's typically used to accompany: barbecued or grilled meats and fish or meat skewers.
Ingredients:
75g butter
300ml of muscadet
1 to 2 tbsp of flour
5 tbsp of tomato purée or cooked
tomato sauce
1 sprig of thyme
1 garlic clove, crushed
salt and freshly-ground black pepper, to taste
Method:
Place a pan over low heat. When hot add the butter and as soon as it melts scatter over the flour and stir to combine. Cook, stirring constantly, for 1 minute then whisk in the wine.
Bring to a simmer, season to taste with salt and black pepper then stir in the thyme and the garlic clove.
Cook, stirring gently for about 5 minutes, until the sauce has thickened.
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