Ingredients with Measurements:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups fish stock
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons tomato paste
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground white pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh chervil
- 1/4 teaspoon salt
Special Equipment Needed:
- Saucepan
- Whisk
- Wooden spoon
Step-by-Step Instructions:
1. In a saucepan, melt the butter over medium heat.
2. Add the flour and whisk until the mixture is smooth and bubbly.
3. Gradually add the fish stock and white wine, whisking constantly.
4. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
5. Add the cream, tomato paste, nutmeg, white pepper, parsley, tarragon, chervil, and salt.
6. Simmer for an additional 10 minutes, stirring occasionally.
7. Remove from heat and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 200
Fat: 14 g
Carbohydrates: 10 g
Protein: 5 g
Substitutions for Ingredients
- Butter: olive oil
- All-purpose flour: gluten-free flour
- Fish stock: vegetable stock
- Heavy cream: coconut cream
Variations:
- Add 1/2 cup cooked, diced shrimp
- Substitute the herbs with 1 tablespoon of dried herbs
- Add 1/2 cup grated Parmesan cheese
Tips and Tricks:
- For a thicker sauce, add an additional tablespoon of flour.
- For a richer sauce, add an additional tablespoon of butter.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a saucepan over medium heat, stirring occasionally.
Presentation Ideas:
Serve over cooked quenelles or poached fish.
Garnishes:
Garnish with chopped fresh parsley, tarragon, and chervil.
Pairings:
Pair with a dry white wine such as Sauvignon Blanc or Chardonnay.
Suggested Side Dishes:
Serve with steamed vegetables or a green salad.
Troubleshooting Advice:
If the sauce is too thick, add a bit more fish stock or white wine.
Food Safety Advice:
Make sure to use fresh ingredients and cook the sauce thoroughly before serving.
Food History:
Quenelles Sauce Nantua Lyonnaise is a classic French sauce that originated in the city of Lyon. It is traditionally served with quenelles, a type of poached fish dumpling.
Flavor Profiles:
This sauce has a rich, creamy flavor with notes of nutmeg, white pepper, and herbs.
Serving Suggestions:
Serve over cooked quenelles or poached fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: French
Taste: Rich, Creamy, Savory, Buttery, Seafood, Seafood-Flavored