Cardinal sauce

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Ravioli provencale with cardinal sauce

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[edit]

  1. ^ "Sauce Cardinale - Resource - Smart Kitchen | Online Cooking School". www.smartkitchen.com. Retrieved 2020-10-16.
  2. ^ 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)


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