|Fish stock||500 Milliliter|
|Plain flour||60 Gram|
|Lemon juice||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
Gently simmer the pipis in the fish stock until they open.
Take the pipis out of the shells and set aside.
Melt the butter in a saucepan and blend in the flour to make a roux.
Place the roux in the work bowl and while processing add the hot stock.
Work until smooth.
Return to the saucepan and cook the sauce for 5 minutes.
Add the pipis, and lemon juice and season with salt and cayenne pepper.
Cook for another 5 minutes.
Place in the work bowl and process until smooth.
Strain through a sieve and serve.