SAINT-MALO SAUCE

SAINT-MALO SAUCE

A sauce for grilled fish (brill or turbot) for which there are several recipes Prosper Montagn reconized at least two. The most common version is a fish velout with the addition of reduced white wine with shallots; it can be thickened with egg yolk and may include the juice from cooked mushrooms. This sauce often has butter added, the final touch being a little mustard and/or a trickle of anchovy essence or Worcestershire sauce. Saint-Malo sauce does not in fact have anything to do with the city of Saint Malo.