I have had a few varieties of sauce that is served as Thermidor, whether it be for Crab or Lobster. Some of them are great and some are so so. This one I would put into the great category I like it because it it doesn't use any cheese. Feel free to experimnet with a little Parmesan or Old Winchester.
This sauce was supposedly created in France to celebrate a play called Thermidor.....and the word comes from Greek, meaning heat. Well there you have it, enjoy!
Ingredients:
- 1 large shallot, finely chopped
- 200ml of fish stock
- 200ml of white wine (dry and good quality)
- 300ml of bechemal sauce
- 100ml of Double cream
- 1 tsp of Dijon Mustard
- 1 tsp of English mustard powder
- 50g of butter (chilled and diced)
- Salt
- Pinch of cayenne pepper
In a saucepan add the white wine, stock and shallot and boil and reduce until about 1/3rd left. Add the bechemal and and cook over a low heat for about 15-20 mins stirring every now and then. Pour in the cream and simmer for 5 mins. Mix the English mustard with a little water and then add both mustards to the sauce and cook for a couple of minutes. Now take off the heat and whisk in to the sauce bit by bit.Taste and season with salt and cayenne. I have been advised that you can add a little brandy at the end of the cooking - I have not tried it but is sounds like a good idea!
What you now do is your choice! But I would be tempted next time to try this with some grilled fresh mussels - done in a sort of gratin!
My sister has pestered me to put this up on the blog - I hope you enjoy and if you need me to come over and do some tasting, let me know!
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