Sauce Américaine

Sauce Américaine

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Arin Kline, student, John Glenn High School, Bay City, Mich.
Sizzle, Summer 2010

Ingredients

2 oz. olive oil
1 lobster shell, cut into 4-5 large pieces
Salt and freshly ground pepper, to taste
2 small shallots
½ bay leaf
1 sprig tarragon
1 garlic clove
½ cup dry white wine
½ t. sugar
Pinch cayenne pepper
2 oz. brandy
3 oz. finely chopped tomato
3 oz. heavy cream
1½ T. whole butter

Instructions

Method: Put olive oil and lobster shell in saucepan; bring to a simmer for 10 minutes. Season with salt and pepper. Add shallots, bay leaf, tarragon, garlic, white wine, sugar, cayenne pepper, brandy and tomato; simmer additional 10 minutes. Remove pan from heat. Remove shell and bay leaf. Add cream; bring to a simmer. Remove from heat; gradually whisk in butter. Reserve.

Sizzle - Summer 2010 Issue

Yield

1 serving

Tags

Sauce/Dressing/Rub, Seafood, Sizzle

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!