Chardonnay Cream Sauce For Seafood Recipe
Servings: 1
Ingredients
- 1/4 med -size vidalia onion, thinly sliced
- 1/2 med Carrot, peeled and coarsely minced
- 2 med White mushrooms, thinly sliced
- 3/4 c. California chardonnay
- 2 ounce Lobster shells
- 2 x Stems fresh parsley, (2 to 3)
- 1 sm Spri fresh thyme
- 1 med -size shallot, finely minced
- 2 c. Heavy cream Salt and freshly grnd white pepper Fresh lemon juice
Directions
- 1. Put the onion, carrot, and mushrooms in a small, heavy, nonaluminum saucepan. Cover the pan and cook over low heat till the onion is transparent, about 10 min.
- 2. Add in 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 min.
- Strain out and throw away the solids from the liquid and return the liquid to the pan.
- 4. Add in the shallot and bring the liquid to a boil over high heat; continue boiling till only about 2 Tbsp. of liquid are left, 5 to 7 min.
- 5. Add in the cream, reduce the heat slightly, and simmer till the sauce is thick and reduced by about a third, 7 to 10 min more.
- 6. Season to taste with salt, pepper, and a little lemon juice. In a food procesor, or possibly with a hand-held blender, process the sauce till smooth, 1 to 2 min.
- 7. Strain it through a fine-mesh sieve and return it to the pan to hot through gently. Adjust the seasonings to taste. To keep the sauce hot, set the saucepan inside a bowl or possibly larger pan of warm but not boiling wate
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1468g | |
| Calories 669 | |
| Calories from Fat 29 | 4% |
| Total Fat 3.42g | 4% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1118mg | 47% |
| Potassium 2765mg | 79% |
| Total Carbs 113.71g | 30% |
| Dietary Fiber 20.9g | 70% |
| Sugars 16.26g | 11% |
| Protein 26.76g | 43% |
