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Sauce Dugléré (used with Hot FishMousse) |
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Serves: 6 Print this Recipe1 tablespoon butter or margarine 3 tablespoons onions minced 1 tablespoon scallion minced 1/3 cup vermouth 2 cups tomatoes peeled, seeded and chopped Salt and freshly ground pepper to taste 1 cup cream 1/8 teaspoon anise extract or 1/4 teaspoon anise seeds (optional) Melt butter or margarine in saucepan; add onion and scallions. Cook, stirring, until wilted. Add vermouth and simmer 5 minutes. Add tomatoes, salt and pepper; simmer 10 minutes. Add cream, stirring occasionally; cook over moderate heat until thickened, about 10 to 15 minutes. Add anise-flavored extract or anise seeds (optional). Serve this sauce hot with the Hot Fish Mousse. Sauce Dugléré (used with Hot FishMousse) comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Easy Hollandaise Sauce Hard Sauce (used with Baked Plum Pudding) Hot Fudge Sauce Lemon Sauce Lemon Sauce For Steamed Plum Pudding Mustard Sauce Salsa Verde (used with Cold Fish Mousse) Sauce Dugléré (used with Hot FishMousse) Spicy Butter Sauce Honeyed Chocolate Sauce Maple-Walnut Topping Smoky Barbecue Sauce |
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