Pappadeaux’s Yvette Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Yvette Sauce (makes 1/2 gallon)
  • 1/3 pounds - unsalted butter
  • 1/2 cups - flour
  • 2 2/3 cups - shrimp stock
  • 1 - sherry wine
  • 1/2 - Worcestershire sauce
  • 2 1/2 teaspoons - cayenne pepper
  • 1 tablespoons - chicken base
  • 6 - Swiss cheese
  • 2 2/3 cups - heavy cream
  • For One Serving of Sauce with Add-ins
  • 2 - grill butter
  • 3 - shrimp
  • 3 - Yvette sauce
  • 1 - lobster
  • 1 1/2 - mushroom
  • 1/4 - spinach
  • 1 - fresh fish filet
  • Directions:

    For sauce:
    Melt butter in saucepan. Add flour and whisk smooth. Cook 3-4 minutes, stirring frequently. In a separate pan, bring shrimp stock to boil and remove from heat. While whisking, slowly add shrimp stock to roux and whisk until smooth. Add sherry wine. Add Worcestershire sauce, cayenne pepper and chicken base; then blend.
    Add cheese in small pieces and whisk until all is melted and smooth. Add heavy cream and whisk until combined. Let simmer for 5 minutes.
    Strain into a clear container and place in refrigerator.

    For serving sauce over fish:
    Place 2 ounces of grill butter in saute pan and heat. Add shrimp and saute until 3/4 done. Place lobster, cooked mushrooms, and spinach in pan and heat for 30 seconds. Drain butter. Add Yvette sauce and toss. Place prepared fish fillet on a plate (with dirty rice, if you like) and pour sauce over middle of fish. Garnish fish with parsley and the dirty rice with chives. For fancier plate presentation, plate with kale leaf and a lemon wedge.

    Brief Description

    A creamy, rich sauce of Swiss cheese and wine, mixed with lobster, mushrooms, and spinach; use this sauce to serve over blackened or grilled fish filets with some dirty rice.

    Main Ingredient:

    cream

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 25 min

    Source

    recipegoldmine.com

    Posted By:

    drmcquaig

    Posted On:

    June 2, 2014

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