Fish Sauce
Printable version
 
  Ingredients:

1 cup fish stock
4 thyme leaves
1/4 teaspoon each sweet basil, savory and marjoram
1 teaspoon minced chives
1 teaspoon minced shallots
Few grains nutmeg
2 peppercorns, crushed
Salt and pepper
1 teaspoon butter
1 teaspoon flour
1/2 tablespoon minced chervil
1 tablespoon tarragon vinegar
   
  Making:
   
  Heat fish stock to boiling and add thyme leaves, mixed herbs, chives, shallots, nutmeg salt and pepper, cover and let stand in warm place 15 minutes. Strain. Blend butter and flour, moisten with a little of the strained stock, and remaining stock and boil 5 minutes, stirring occasionally. Remove from heat and add chervil and tarragon vinegar.
   
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