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
  1. Saute the onion in the oil for a few minutes over medium heat until the onion is translucent.
  2. Stir in the flour until it is no longer pure white and it sticks on the onion.
  3. Pulverize and blend the anchovies thoroughly into half of the wine.
  4. Over medium heat, mix the anchovy mixture and the mustard into into the onions.
  5. Mix in the rest of the wine and the fish stock. Heat to boiling.
  6. Mix the potato starch into the water. Add to the sauce while stirring.
  7. Continue boiling a few minutes.
  8. Can be kept warm or reheated. Serve on grilled fish.



 
  
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