Bienville Sauce

  1. Heat butter in heavy pot.
  2. Add flour and cook slowly for 3 minutes.
  3. (Do not brown roux.)
  4. Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour.
  5. Stir occasionally.
  6. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes.
  7. Add Chablis and beat 1 more minute.
  8. Refrigerate at least 1/2 hour.

flour, butter, fish stock, trout, shrimp, crab meat, egg yolks, white wine chablis, food coloring egg shade, heavy whipping cream, salt

Taken from recipeland.com/recipe/v/bienville-sauce-5251 (may not work)

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