A lobster sauce made with crushed lobster shells, sieved and mixed with fish velouté, beaten with butter and seasoned.
Béarnaise sauce, one of the classic sauces. White wine is reduced with shallots and tarragon and then cooled. Egg yolks and butter are beaten in and the mixture strained and finished with chopped tarragon and sometimes chervil; usually served with steaks, sometimes with lamb.
