Seafood Wine Sauce
Ingredients
Instructions
- To make roux: Melt 1/2 cup butter in a skillet over medium heat.
- Stir in flour, reduce heat to low, and cook until roux is a light chocolate color.
- Season with basil and thyme.
- Remove from heat.
- Heat oil in a saucepan over medium heat.
- Saute shallots until tender.
- Stir in wine, and simmer until liquid is reduced by half.
- Strain shallots from wine, and return wine to skillet.
- Stir in cream and 4 tablespoons butter; heat until butter is melted.
- Stir in 2 to 3 tablespoons of the roux, until mixture thickens.
- Cook on low heat for about 5 minutes to eliminate starchy flavor.
- Season with salt and pepper.
Nutrition & Diet Analysis (per serving)
761
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).