Difference between revisions of "Sherry Cream Sauce"
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+ | A good sauce for shrimp, scallops, lobster, or any other mild white fish (baked halibut, haddock, snapper, etc.) | ||
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===Ingredients=== | ===Ingredients=== | ||
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Revision as of 23:06, 22 November 2022
A good sauce for shrimp, scallops, lobster, or any other mild white fish (baked halibut, haddock, snapper, etc.)
Ingredients
2 | tablespoons unsalted butter |
1 | small clove garlic |
1 | tablespoon finely chopped shallot or onion |
1 | teaspoon clam base, or shrimp or lobster base |
1 | cup heavy cream |
2 | tablespoons sherry or dry white wine |
Dash kosher salt | |
Dash paprika, options | |
Dash Creole or Cajun seasoning. optional | |
Pinch ground nutmeg, optional |
Directions
- Gather the ingredients.
- Melt the butter in a small saucepan over medium-low heat.
- Press the garlic or smash it with the side of a knife and mince it very finely.
- Add minced garlic to butter. Add onion and clam base. Saute for about 1 minute.
- Add 1 cup heavy cream and sherry; bring to a simmer.
- Reduce heat and simmer for 5 to 8 minutes to reduce the sauce by about ¼ to ⅓.
- Taste and add salt and pepper, along with any other seasonings you might like.
- For extra color and flavor, add a dash of paprika, Cajun seasoning, or nutmed to the sauce.
Source
https://www.thespruceeats.com/easy-sherry-cream-sauce-3060541