| 3½ lt | Bouillabaisse stock |
| 750g | Butter (chopped) |
| 200 ml | Double cream |
| Dash | Lemon juice (to taste) |
| Pinch | Smoked paprika (to taste) |
| | Salt (to taste) |
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Method
1. Reduce the stock until intense & aromatic (approx. 450ml).
2. Whisk in the double cream & then boil until it has slightly reduced.
3. Whisk in the butter a little at a time as if making a buerre blanc.
4. Season with the salt, paprika & lemon juice then blend in a liquidiser.
5. Pass through a fine chinois.
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