Sauce Américane

Name: Sauce Américane
Ingredients: 1 x shallots (finely chopped); 1 fat clove garlic; 200 g plum tomatoes (fresh, de-seeded and peeled but tinned can be used if easier); 1.5 tablespoons brandy; 150 ml dry white wine; 100 ml lobster stock; 2 tablespoons double cream; salt; cayenne pepper (sprinkle); splash olive oil

This is my version of this very tasty French sauce. It is ideal served with lobster or any fish dish.

Ingredients

Directions

1
Sweat the shallots and garlic in a little olive oil in a pan over a medium heat.
2
Add the brandy and flambé!
3
Add the tomatoes and cook for a few minutes.
4
Add the white wine and bring to the boil for 1 minute.
5
Add the stock and simmer for 10 minutes.
6
Blend and then sieve.
7
Bring the sauce back to the boil, and then on a medium heat reduce the mixture by about 1/3rd to leave approx 150/175ml.
8
Add the cream, cook for a few more minutes, add the cayenne pepper and then check for seasoning.

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