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Receta Chardonnay Cream Sauce For Seafood
by Global Cookbook

Chardonnay Cream Sauce For Seafood
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Ingredientes

  • 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

Direcciones

  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.
  4. Strain out and throw away the solids from the liquid and return the liquid to the pan.
  5. 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.
  6. 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.
  7. 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.
  8. 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