Cream sause (or like one) for Fish, Chicken and Shrimp (or Spiny Lobster)
This sauce creates the perfect base for a rich main course of seafood or chicken. We serve it over pasta, rice and grits (polenta). Recently we server it with fresh caught Mahi over grit cakes.We have made this multiple ways based on what stores we have onboard. Heavy Cream, Milk, Coconut Milk, be flexile
Equipment
- Medium Sauce Pan or Pot
Ingredients
- 1 Onion
- 1 clove Garlic
- 1/2 pound Andouille or Smoked Sausage or Bacon
- 1/2 Cup Parmesan
- 2 tbsp Creole or Brown Mustard
- 1/2 tbsp Salt
- Pepper to taste
- 2 Cups Heavy Cream or Milk or Coconut milk or... what ever you have
- 1 lbs Dorado or Chicken or Pork or Lobster ....
Instructions
- clarify onions and garlic
- in onions and garlic add diced sausage or substitute bacon, cook until done
- Reduce heat and add Milk product. Again what every you have...
- Stir in mustard and seasonings
- Let simmer for 7 minutes
- Add Parmesan Cheese to thicken
- Finally, add the remaining meat product (shrimp, lobster, mussels...). Cook until done
- Serve over Rice, or Pasta.
Notes
