Chardonnay Cream Sauce for Seafood

Chardonnay Cream Sauce for Seafood Ingredients

1/4 Medium-size vidalia onion;	1 sm Spri fresh thyme
1/2 md Carrot; peeled and coarsely	1 Medium-size shallot; finely
2 md White mushrooms; thinly	2 c Heavy cream
3/4 c California chardonnay	Salt and freshly ground
2 oz Lobster shells	Fresh lemon juice
2 Stems fresh parsley; (2 to

Instructions for Chardonnay Cream Sauce for Seafood

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 2 minutes. 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 on Jan 24, 1998

Main Ingredient: LobsterCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Cream	Lemon	Lobster
Mushroom	Onion	Parsley	Salt
Shallot	Thyme

Lobster Sauces Cream Mushrooms Carrot Chard Onion Parsley Shallot Lemon

for flavor and categorization

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