David's Recipe for Long Term Sauce Saint Malo
Why, you ask, is it called "Long-Term"? Because unlike Escoffier's sauce St. Malo, it can stand around all day and survive reheating without any damage, since it is thickened with a roux instead of egg yolks.
Sauce for fish, French-American
- 1 onion, finely diced
- 1 soup spoon olive oil
- 3 soup spoons flour
- 1 cup dry white wine
- 1 pint fish stock
- 5 canned anchovy filets
- 2 soup spoons prepared mustard
- 1 soup spoon potato starch
- 3 soup spoons water
- Saute the onion in the oil for a few minutes over medium heat until the onion is translucent.
- Stir in the flour until it is no longer pure white and it sticks on the onion.
- Pulverize and blend the anchovies thoroughly into half of the wine.
- Over medium heat, mix the anchovy mixture and the mustard into into the onions.
- Mix in the rest of the wine and the fish stock. Heat to boiling.
- Mix the potato starch into the water. Add to the sauce while stirring.
- Continue boiling a few minutes.
- Can be kept warm or reheated. Serve on grilled fish.