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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Elizabeth David's Sauce Messine is very good with boiled or grilled lobster, and with steamed asparagus. In Summer Cooking, published in 1955, Elizabeth David celebrated Britain’s liberation from wartime rationing with sauces that made joyously free use of the eggs, cream, butter and oil that had been in short supply for so long. Several are flavoured with tarragon and none better illustrates the new feeling of plenty than Sauce Messine, which she describes as “perfectly exquisite” served with poached fish. Ingredients:
1 teaspoon flour |
2 ounces unsalted butter, soft |
1 1/4 cups heavy cream |
2 egg yolks |
2 tablespoons tarragon, finely chopped |
2 tablespoons parsley, finely chopped |
2 tablespoons chives, finely chopped |
1/2 teaspoon lemon zest, finely grated |
1 teaspoon french mustard |
1 pinch salt and pepper |
1 teaspoon lemon juice |
Directions:
1. Blend the flour into the butter in a bowl that will sit over a pan of hot water.
2. Add the heavy cream, egg yolks, finely chopped tarragon, parsley and chives, finely grated lemon zest and French mustard.
3. Stir over simmering water until the sauce thickens, but don’t let it boil.
4. Season with salt, pepper and a squeeze of lemon juice.
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