Seafood Sauce Allemande

This luscious French seafood sauce made with dried St. Ours Clam or Crab Broth powder is perfect to make dressing for poached fish or any seafood

Makes 1 ¼ cups | 20 minutes

St. Ours Clam and Crab Broth powders make delicious seafood sauces

Ingredients

• 2 Tbsp butter

• 2 Tbsp flour

• 1 envelope St. Ours Clam or Crab Broth

• 1 cup water

• 1 egg yolk

• ¼ cup heavy cream

• 1 Tbsp lemon juice

• A pinch of nutmeg

• A pinch of white pepper

Directions

1. Whisk egg yolk and cream in a bowl and set aside

2. Melt butter in a saucepan over medium heat, whisk in flour, cook 2 minutes forming a roux

3. Dissolve St. Ours Clam or Crab Broth in 1 cup hot water, whisk into roux until thickened, bring to a slow boil

4. Remove ¼ cup of the roux and quickly whisk into egg yolk/cream, then whisk into hot sauce

5. Continue to whisk until sauce returns to a boil, add lemon juice, nutmeg, and pepper

6. Reduce heat and simmer for 5 minutes, allowing sauce to thicken

7. Serve over poached fish or your choice of seafood