Chardonnay cream sauce for seafood
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | Medium-size vidalia onion; thinly sliced | |
| ½ | medium | Carrot; peeled and coarsely chopped |
| 2 | mediums | White mushrooms; thinly sliced |
| ¾ | cup | California chardonnay |
| 2 | ounces | Lobster shells |
| 2 | Stems fresh parsley; (2 to 3) | |
| 1 | small | Spri fresh thyme |
| 1 | Medium-size shallot; finely chopped | |
| 2 | cups | Heavy cream |
| Salt and freshly ground white pepper | ||
| Fresh lemon juice | ||
| 2 | minutes. | |
Directions
1. Put the onion, carrot, and mushrooms in a small, heavy, nonaluminum saucepan. Cover the pan and cook over low heat until the onion is transparent, about 10 minutes.
2. Add the wine, lobster shells, parsley, and the thyme. Raise the heat to medium to high and bring the liquid to a gentle boil.
3. Remove the pan from the heat and set it aside for about 15 minutes.
Strain out and discard the solids from the liquid and return the liquid to the pan.
4. Add the shallot and bring the liquid to a boil over high heat; continue boiling until only about 2 tablespoons of liquid are left, 5 to 7 minutes.
5. Add the cream, reduce the heat slightly, and simmer until the sauce is thick and reduced by about a third, 7 to 10 minutes more.
6. Season to taste with salt, pepper, and a little lemon juice. In a food procesor, or with a hand-held blender, process the sauce until smooth, 1 to 7. Strain it through a fine-mesh sieve and return it to the pan to warm through gently. Adjust the seasonings to taste. To keep the sauce warm, set the saucepan inside a bowl or larger pan of hot but not boiling wate Posted to recipelu-digest Volume 01 Number 588 by RecipeLu <recipelu@...> on Jan 24, 1998