Suzie's Q Cream Sauce, basic Print Version 6 cubes Frozen veal stock 2 T White roux 2 t Butter 1 T Olive oil 1 Shallot, chopped 1 Garlic clove, chopped White wine Salt and pepper 1 C Heavy cream Sauté shallots in olive oil and butter until soft. Add garlic. Add white wine just to cover and reduce until syrupy. Add white roux, cream and veal stock. Bring to simmer. Reduce by 1/2 and to desired consistency. Salt and pepper to taste.
Suzie's Q
Cream Sauce, basic
Print Version
6 cubes Frozen veal stock 2 T White roux 2 t Butter 1 T Olive oil 1 Shallot, chopped 1 Garlic clove, chopped White wine Salt and pepper 1 C Heavy cream Sauté shallots in olive oil and butter until soft. Add garlic. Add white wine just to cover and reduce until syrupy. Add white roux, cream and veal stock. Bring to simmer. Reduce by 1/2 and to desired consistency. Salt and pepper to taste.
6 cubes Frozen veal stock
2 T White roux
2 t Butter
1 T Olive oil
1 Shallot, chopped
1 Garlic clove, chopped
White wine
Salt and pepper
1 C Heavy cream
Sauté shallots in olive oil and butter until soft. Add garlic. Add white wine just to cover and reduce until syrupy. Add white roux, cream and veal stock. Bring to simmer. Reduce by 1/2 and to desired consistency. Salt and pepper to taste.
[ Home ] [ Up ]
[ Back ] [ Next ]