Sauce Genevoise (for fish)TheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:132 kcal
Proteins:2.1 g
Fats:10.4 g
Carbohydrate:3.2 g
Fibers:0.1 g
Sugar:0.3 g
Cholesterol:64.9 mg
Sodium:190.8 mg
Calcium:32.2 mg
Energy:133 kcal
Proteins:2.1 g
Fats:10.5 g
Carbohydrate:3.2 g
Fibers:0.1 g
Sugar:0.3 g
Cholesterol:65.4 mg
Sodium:192.2 mg
Calcium:32.4 mg
SIMILAR RECIPES
Walnut Oil Vinaigrette
Butterscotch sauce
Basic Mayonnaise
Bearnaise Sauce
White Roux
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
300
ml
stock
30
g
butter
15
ml
flour
150
ml
dry white wine
100
ml
cream
1
egg yolk
salt, pepper and lemon juice
METHOD
- Begin by making a blond roux - melt the butter in a saucepan and whisk in the flour; cook until lightly colored, stirring constantly;
- add the court-bouillon and whisk vigorously; pour in the wine;
- cook over low heat for about 10 minutes, stirring often.
- Combine the egg yolks and cream; add to the sauce; stir over low heat just until thickened, not letting it boil.
- Correct the seasoning with salt, pepper and lemon juice. Serve the sauce on the side.
CHEF'S NOTES
This easy-to-prepare sauce is very versatile. Use fish court-bouillon to make a sauce for fish, chicken stock for poultry. You can transform it easily by varying the kind of stock, wine or herbs you use.
Careful! Any sauce bound with egg must be thickened over very low heat, otherwise it may break (curdle), resulting in a lumpy, granular texture that is unpleasant to both the eye and palate. To put it plainly, it will be ruined and you'll have to start over!
