Seafood Wine Sauce7 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Sauce is to be used on grilled fish or blackened fish.” - by JCSMITHGULF
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 443 cal
- 40.1 g
- 12.5 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"As written this sauce is only about 3 stars. Ater reviewing what others had said I altered the recipe and I feel it elevates the sauce to possibly even 5 stars. The sheer ease of making the sauce and..." See more the ingredients makes this a winner. I skipped the whole roux making and did as follows. I sauteed the shallots in butter and added about 2 cloves of garlic. Added the wine and reduced it by about half. Mixed a few tablespoons of flour into the fat free half and half (didn't use heavy cream no need for Xtra fat) and poured the mixture into the saute pan. Cooked it a few more minutes until it thickened. Do not boil. Just simmer. I added fresh chopped parsley at the very end. Didn't use thyme b/c I thought it might interfere with the lobster raviolis I was using. Very easy sauce and good for practically anytype of light seafood such as sea bass, tilapia and even shrimp. Thanks for sharing. Will use this recipe again."
"Okay, this had a very nice flavor, but I found the directions to be just a bit weird. First of all, why did I have to make so much roux when I only needed two or three tablespoons? And after adding th..." See moree roux and thickening the sauce, why did it say to cook five more minutes to eliminate the starchy taste, when I already did that by cooking the roux until it was brown to begin with? It's a nice sauce, but I think this recipe needs some serious editing."
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