Crayfish Butter Sauce

Name: Crayfish Butter Sauce
Total time: 20 min
Yield: about 3 dl
Cuisine: Hungarian
Ingredients: 2 tbsp butter; 2 tbsp flour; 3 dl strong broth (homemade or from stock cubes); freshly ground pepper; 1 tbsp cognac; 4-5 tbsp crayfish butter (a butter base cooked with crayfish or shrimp shells); a few drops of white wine

Time: 20 minabout 3 dlapprox. 130 kcal / serving (estimated)approx. 6 g protein / serving

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Ingredients

2 tbsp butter
2 tbsp flour
3 dl strong broth (homemade or from stock cubes)
freshly ground pepper
1 tbsp cognac
4-5 tbsp crayfish butter (a butter base cooked with crayfish or shrimp shells)
a few drops of white wine

Method

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Melt the butter in a saucepan, add the flour, and cook to a golden roux.
Pour in the broth, mix smooth, and bring to a boil.
Season with pepper, add the cognac, and simmer over low heat for a few minutes, until the sauce thickens.
Melt in the crayfish butter, and stir smooth over low heat without boiling.
Finally, add a few drops of white wine, and serve immediately with fish or crayfish dishes.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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