Creamy Seafood Sauce
Substantial enough to stuff crepes, creamy enough for fettucini, a little too thick for soup - but hey, we won't judge.
Ingredients
2 1/2 cups milk
5 tablespoons butter
1/2 cup flour
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup cognac
1/2 cup dry white wine
1/2 pound bay shrimp
1/4 pound chopped lobster tail
1/4 pound lump crab
Instructions
Warm the milk in a medium sauce pan over low heat, 3-4 minutes.
Melt the better in a large skillet over medium heat. Add the flour and cook, whisking constantly, for 2 minutes.
Slowly add the warm milk to the skillet, whisking as into a smooth sauce.
Add salt, nutmeg and white pepper. Simmer and thicken for 5 minutes, whisking frequently.
Remove the skillet from the heat and add the cognac and wine; stir to incorporate.
Return skillet to the heat and cook for 3 minutes.
Reduce heat to low and add the shrimp, lobster and crab.
Creamy Seafood Sauce
Ingredients
Instructions
- Warm the milk in a medium sauce pan over low heat, 3-4 minutes.
- Melt the better in a large skillet over medium heat. Add the flour and cook, whisking constantly, for 2 minutes.
- Slowly add the warm milk to the skillet, whisking as into a smooth sauce.
- Add salt, nutmeg and white pepper. Simmer and thicken for 5 minutes, whisking frequently.
- Remove the skillet from the heat and add the cognac and wine; stir to incorporate.
- Return skillet to the heat and cook for 3 minutes.
- Reduce heat to low and add the shrimp, lobster and crab.
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