sauce citron et pastis
English Name: anise-lemon sauce
Comments: Pastis is a French aperitif with an anise flavor that was developed after the outlawing of absinthe early in the 20th century. It is typically diluted with water for drinking, but is used full strength for cooking. In this recipe it provides a slight anise flavor to the finished sauce.
    I originally tasted the sauce as an accompaniment to pan-fried scallops, but it goes well with any light-flavored fish or shellfish.
Serving Suggestion: petit filet pané au pain de mie
sauce citron et pastis
haricots vertes au naturel

click picture to enlarge
Ingredients: 1 tablespoon butter
1 tablespoon finely minced shallots
125 milliliters dry white wine
1 tablespoon fresh lemon juice
1 tablespoon pastis
2 tablespoons chilled butter, diced
Instructions:
1.  Melt butter in a small sauce pan over medium heat. Gently sweat shallots until transparent. Add wine, increase heat, and reduce fully.
2.  Add lemon juice and pastis. Reduce slightly
3.  Remove from heat and whisk in the chilled butter a little bit at a time until emulsified.
Yield: 2 servings.
Reference: Roland Passot, La Folie Restaurant, San Francisco, CA, April, 1999.

© 2002 Peter Hertzmann, Inc. All rights reserved.