Bienville Sauce Recipe

Name: Bienville Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 6 ounces flour, all-purpose; 6 tablespoons butter; 1/2 cup fish stock; 1/2 teaspoon trout fillets (skinned)*; 1/2 pound shrimp very small; 1/2 pound crab meat; 6 large egg yolks whipped; 1 cup white wine chablis; 1 tablespoon food coloring egg shade or yellow; 1 cup heavy whipping cream; 1 x salt and black pepper to taste

Servings: persons

6 ounces flour, all-purpose
6 tablespoons butter
1/2 cup fish stock
1/2 teaspoon trout fillets (skinned)*
1/2 pound shrimp very small
1/2 pound crab meat
6 large egg yolks whipped
1 cup white wine chablis
1 tablespoon food coloring egg shade or yellow
1 cup heavy whipping cream
1 x salt and black pepper to taste

1
Heat butter in heavy pot.
2
Add flour and cook slowly for 3 minutes.
3
(Do not brown roux.)
4
Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour.
5
Stir occasionally.
6
Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes.
7
Add Chablis and beat 1 more minute.
8
Refrigerate at least 1/2 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces flour, all-purpose, 6 tablespoons butter, 1/2 cup fish stock, 1/2 teaspoon trout fillets (skinned)*, and more.

Yes, Bienville Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bienville Sauce

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