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“Elizabeth David's Sauce Messine is very good with boiled or grilled lobster, and with steamed asparagus. In Summer Cooking, published in 1955, Elizabeth David celebrated Britain’s liberation from wartime rationing with sauces that made joyously free use of the eggs, cream, butter and oil that had been in short supply for so long. Several are flavoured with tarragon and none better illustrates the new feeling of plenty than Sauce Messine, which she describes as “perfectly exquisite” served with poached fish.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend the flour into the butter in a bowl that will sit over a pan of hot water.
  2. Add the heavy cream, egg yolks, finely chopped tarragon, parsley and chives, finely grated lemon zest and French mustard.
  3. Stir over simmering water until the sauce thickens, but don’t let it boil.
  4. Season with salt, pepper and a squeeze of lemon juice.

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