Ingredients
50 g butter
50 ml Pernod, mastic or ouzo
50 g vermouth
1 cup cooking cream
1 onion
1 tbsp flour
1/2 tsp turmeric or shtafran
1/2 bunch parsley
2 tbsp lemon juice
salt, pepper
Method
In the butter fry the chopped onions. Sprinkle with flour, diluted with vermouth and Pernod. Add parsley Blend in cream, seasoned with lemon juice, saffron, salt and pepper. Boil 5 minutes for the fire to thicken. Serve with shrimp, mussels and fish.
Containers:
Difficulty
Easy
Tested
0 users
Source
Restaurant * Uncle *
Comments
feathered may be replaced with mastic or ouzo. The sauce becomes slightly green of parsley and Italy is prepared with Basilico / basil /.
In the sauce put lemon rind and egg yolk.