Fish Pudding Sauce Recipe


Difficulty LevelBit DifficultHealth IndexJust Enjoy
MethodMain Ingredient


 Egg yolks2
 Dijon mustard1 Teaspoon
 Olive oil8 Ounce
 Lemon juice2 Tablespoon
 Worcestershire sauce1 Tablespoon
 Ketchup4 Ounce
 White pepper1⁄8 Teaspoon
 Butter2 Tablespoon
 Flour1 Tablespoon
 Single cream8 Ounce
 Caper juice1 1⁄2 Teaspoon
 Frozen asparagus tip10 Ounce (1 Packet)
 Lobster meat3 Ounce (Meat Of 1 Lobster)
 Sherry4 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 3180 Calories from Fat 2692

% Daily Value*

Total Fat 305 g468.8%

Saturated Fat 77.2 g385.9%

Trans Fat 0 g

Cholesterol 665.1 mg

Sodium 2583.4 mg107.6%

Total Carbohydrates 82 g27.5%

Dietary Fiber 6.8 g27.3%

Sugars 34.8 g

Protein 36 g71.5%

Vitamin A 97.8% Vitamin C 56.4%

Calcium 42.3% Iron 56.1%

*Based on a 2000 Calorie diet


Mix 2 egg yolks and 1 teaspoon Dijon mustard in a bowl with a wooden spoon.
Pour in drop by drop at first and then in larger quantities 8 oz. oil, stirring constantly until it thickens, or blend in a liquidizer.
Stir in 2 tablespoons lemon juice, 1 tablespoon Worcester sauce, 4 oz. ketchup and 1/8 teaspoon white pepper.
Melt 2 tablespoons butter in a saucepan, blend in 1 tablespoon flour, cook on low heat for a few minutes; do not let it brown.
Add 8 oz. single cream and 2 teaspoons caper juice and cook until it thickens.
Set aside to cool.
When cool stir in the egg sauce, blend thoroughly and store in the refrigerator overnight.
Cook 1 packet frozen asparagus tips according to instructions on the packet.
To serve, add the meat of 1 lobster cut into pieces, the asparagus tips cut into short lengths, and 4 oz. sherry.
Heat in the top of a double boiler over hot, not boiling water.
The sauce should be just warm as a hoUandaise; if allowed to get too hot it will separate.