Cardinal sauce
![](http://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Ravioli_Provencale%2C_Cardinal_Sauce%2C_Vegetable_Mix_%288856110828%29.jpg/220px-Ravioli_Provencale%2C_Cardinal_Sauce%2C_Vegetable_Mix_%288856110828%29.jpg)
Cardinal sauce is a classic French sauce, with a distinctive red colour coming from lobster butter and cayenne pepper.[1][2]
In Le Guide Culinaire, Auguste Escoffier listed its main ingredients:[2] béchamel sauce, fish stock, truffle reduction, cream, lobster butter and cayenne pepper.
References
- ^ "Sauce Cardinale - Resource - Smart Kitchen | Online Cooking School". www.smartkitchen.com. Retrieved 2020-10-16.
- ^ a b Escoffier, Auguste (1846-1935) Auteur du texte (1912). Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.
{{cite book}}
: CS1 maint: numeric names: authors list (link)
- v
- t
- e