📝 About This Recipe
Named for the vibrant red robes of a high-ranking cleric, Sauce Cardinal is a pinnacle of French haute cuisine, characterized by its stunning coral hue and deep oceanic richness. This elegant derivative of Sauce Normande begins with a silky fish velouté, enriched with heavy cream and finished with a luxurious lobster butter and a touch of cayenne. It is the ultimate accompaniment for poached fish, lobster tails, or scallops, offering a velvety texture and a sophisticated flavor profile that defines classical luxury.
🥗 Ingredients
For the Fish Stock (Fumet)
- 1 lb White fish bones and heads (rinsed, gills removed)
- 1/2 cup Dry white wine (such as Sauvignon Blanc)
- 3 cups Water
- 1 Shallot (thinly sliced)
- 4-5 pieces Parsley stems
For the Velouté Base
- 3 tablespoons Unsalted butter (high-quality French butter preferred)
- 3 tablespoons All-purpose flour
- 1/2 cup Heavy cream (at room temperature)
- 1/2 teaspoon Fine sea salt (to taste)
- 1 pinch Cayenne pepper (for a subtle warmth)
The Cardinal Finishing (Lobster Butter)
- 1 cup Lobster or Shrimp shells (crushed)
- 4 tablespoons Unsalted butter (for making the coral butter)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/4 teaspoon Truffle essence (optional, for traditional luxury)
👨🍳 Instructions
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1
Begin by making the lobster butter (Beurre de Homard). Melt 4 tablespoons of butter in a small saucepan over medium-low heat. Add the crushed lobster or shrimp shells and cook gently for 10-12 minutes until the butter turns a vibrant red-orange.
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2
Strain the lobster butter through a fine-mesh sieve lined with cheesecloth into a small bowl. Discard the shells and set the colored butter aside to cool slightly.
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3
In a medium pot, combine the fish bones, shallot, parsley, wine, and water. Bring to a bare simmer and cook for 20 minutes. Do not boil, as this makes the stock cloudy.
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4
Strain the fish stock through a chinois or fine sieve. You will need exactly 2 cups of this liquid for the velouté.
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5
In a clean heavy-bottomed saucepan, melt the 3 tablespoons of unsalted butter over medium heat until foaming.
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6
Whisk in the flour to create a blond roux. Cook for 2 minutes, stirring constantly, ensuring the roux does not brown; it should remain a pale straw color.
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7
Gradually whisk in the 2 cups of warm fish stock, a ladleful at a time. Whisk vigorously to ensure a perfectly smooth consistency without lumps.
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8
Lower the heat and simmer the velouté for 10-15 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon (nappé consistency).
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9
Whisk in the heavy cream and continue to simmer for another 3-5 minutes. The sauce should be glossy and rich.
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10
Remove the pan from the heat. This is crucial to prevent the final emulsion from breaking.
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11
Gently whisk in the reserved lobster butter one teaspoon at a time. Watch as the sauce transforms into a beautiful, pale crimson or deep coral color.
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12
Add the lemon juice, salt, cayenne pepper, and truffle essence (if using). Taste and adjust seasoning carefully.
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13
For a professional finish, pass the final sauce through a fine-mesh sieve one last time to ensure absolute silkiness.
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14
Keep the sauce warm in a bain-marie (water bath) until ready to serve. Do not let it boil again or the vibrant color and emulsion may be lost.
💡 Chef's Tips
Always use cold butter shells for the lobster butter to extract the most color without burning the solids. If the sauce is too thick, thin it with a tablespoon of warm fish stock or clam juice. Never boil the sauce after adding the lobster butter and cream, as it can dull the 'Cardinal' red color. For a shortcut, you can use high-quality store-bought lobster base, but the flavor will not be as delicate as homemade shell-infused butter. Ensure your fish stock is made from non-oily white fish (like sole or cod) to keep the flavor clean and elegant.
🍽️ Serving Suggestions
Serve over poached Filet of Sole or Turbot for a classic French presentation. Drizzle generously over butter-poached lobster tails and asparagus spears. Use as a decadent topping for seafood-stuffed crepes or puff pastry vol-au-vents. Pairs beautifully with a chilled glass of Chablis or a dry, crisp Champagne. Accompany with steamed saffron rice to soak up the extra sauce.