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Sauce Genevoise II
Sauce Genevoise II is a traditional French recipe for a classic roux-based sauce made with court bouillon and enriched with and egg liaison that's intended to be served with fish. The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Genevoise II.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesFrench Recipes
This is a classic French fish sauce made from a roux base with court bouillon that's enriched with egg yolks and
anchovy essence.
Method:
Melt 25g of the butter in a pan, scatter the flour over the top then stir in to form a smooth roux. Take off the heat and pour in the hot court bouillon, whisking vigourously to combine. Return to the heat and bring to a boil, stirring constantly.
Immediately take off the heat once again then whisk in the remaining butter. Now beat together the egg yolks and cream until smooth. Add 1 ladle of the hot sauce and whisk to combine before pouring the egg mixture into the saucepan. Whisk again to combine then add the anchovy essence. Season lightly, to taste, then serve.
