Seafood Wine Sauce
INGREDIENTS
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 tablespoon cooking oil
1/2 cup diced shallots
1 cup white wine
1 cup heavy cream
4 tablespoons butter
salt and pepper to taste
DIRECTIONS
To make roux: Melt 1/2 cup butter in a skillet over medium heat. Stir in flour, reduce heat to low, and cook until roux is a light chocolate color. Season with basil and thyme. Remove from heat.
Heat oil in a saucepan over medium heat. Saute shallots until tender. Stir in wine, and simmer until liquid is reduced by half. Strain shallots from wine, and return wine to skillet. Stir in cream and 4 tablespoons butter; heat until butter is melted. Stir in 2 to 3 tablespoons of the roux, until mixture thickens. Cook on low heat for about 5 minutes to eliminate starchy flavor. Season with salt and pepper.
This recipe makes 6 servings, you can adjust to make as much as you need.
2007-03-16 04:12:40
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answer #1
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answered by deeshair 5
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i got one for you i was using to run my specials a few months back, you want to mix together 1/2 gal of liquid margarine, squeeze in the juice from about 2 or 3 lemons, add 1/2 cup of cajun seasoning, 2 tbs of white pepper, 2 tbs paprika, and 3 tbs of chopped garlic
mix it together really well, can be stored cold for about 6 days
it comes out as a creamey cajun lemon butter sauce with a very tart spicy taste, goes great with salmon or marinating fish or shrimp, and can also be served as a dipping sauce
2007-03-16 11:03:53
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answer #2
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answered by Bmelonhead1 2
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1 bell pepper, chopped
4 tsps. crushed garlic
1 med. onion, chopped
1/4 cup olive oil
1 cup tomato sauce
5 leaves of recao or 1/2 bunch of cilantro, chopped
salt and pepper to taste
pique caballero (hot sauce) to taste - optional
1 1/2 cups water
1/2 cup olive oil
2 laurel leaves
4 tsp. salt
4 oz. capers
1 oz. vinegar
16 oz. tomato sauce
1 can (4 oz) pimientos morrones (whole red roasted peppers)
Directions
Sauté the bell pepper and onion in the olive oil.
Add the garlic, recao or cilantro, salt and pepper, water, laurel leaves, capers, vinegar and pimientos morrones.
Cook for 5 minutes and add tomato sauce.
Simmer for 5 more minutes and add pique caballero sauce to taste.
Tips
Pour over fried fish or just dip or drip on tostones or arañitas.
Wonderful to drip over mofongos too.
Use this sauce over meats too.
Mojo de Ajo
(garlic sauce)
1 cup olive oil
8 teaspoons crushed fresh garlic
salt & pepper
* Mix all ingredients in a blender. Make it at least one day ahead for richer flavor. Cover and refrigerate.
2007-03-16 11:50:01
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answer #3
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answered by Anonymous
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BERCY SAUCE
shottots wine butter parsley
VIN BLANC
herbs biuuter shollots
CHORON SAUCE
bearnise sauce just add diced tomato
BURRE BLANC
add some citrus zest
how about tring a compound butter or a salsa or a chutney
and don't use can or jar salsa either make your own
2007-03-16 11:49:55
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answer #4
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answered by matzaballboy 4
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You might have to change up the measurements to fit your standards but this one goes really well with all types of fish (Tilapia, Salmon, Flounder, etc).
GARLIC MAYONNAISE:
12-1/2 cups mayonnaise
25 cloves garlic, crushed
1 tablespoon paprika
2007-03-16 11:23:53
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answer #5
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answered by Soldier'sWife 3
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check this page..found quite a few 4 u
http://search.yahoo.com/search;_ylt=A0oGkkaXovpFBHAAp4pXNyoA?p=Neutrogena+anti-acne+&ei=UTF-8&fr=yfp-t-501&x=wrt
2007-03-16 11:12:29
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answer #6
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answered by Anonymous
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