Clam sauce with Pernod or Ricard

1. 1

   Heat the butter in a saucepan and add the flour, stirring with a wire whisk.

2. 2

   Add the clam juice and wine, stirring constantly with the whisk.

3. 3

   Let cook about five minutes, stirring occasionally.

4. 4

   Blend the cream and egg yolk, and add it to the sauce, beating rapidly with the whisk for about five seconds.

5. 5

   Do not overcook.

6. 6

   Continue beating and remove the sauce from the stove.

7. 7

   Stir in the ground pepper, cayenne and Pernod or Ricard.

* Per serving · 4 servings · Values may vary.

No additional tips available.