Light Crawfish-Cream Pan Sauce
A restrained, spoon-coating cream sauce designed to support delicate seafood.
Ingredients
Sweat & Bloom
- 2 Tbsp unsalted butter
- 2 Tbsp minced onion or shallot
- 1 small garlic clove minced
- Pinch dried thyme
Reduce & Finish
- ½ cup seafood or chicken stock
- ½ cup heavy cream
- 2 Tbsp finely chopped crawfish tails
- Pinch paprika
- Salt to taste
- White pepper to taste
- 1 tsp fresh lemon juice
- 1 scallion thinly sliced (greens only)
Instructions
SWEAT THE AROMATICS.
- Melt 2 tablespoons unsalted butter over low heat. Add 2 tablespoons onion or shallot and cook until translucent.
BLOOM THE GARLIC.
- Add 1 small garlic clove and a pinch dried thyme. Cook briefly until fragrant.
REDUCE THE STOCK.
- Add ½ cup stock and simmer until reduced by about one-third.
FINISH THE SAUCE.
- Stir in ½ cup heavy cream, 2 tablespoons crawfish tails, and a pinch paprika. Season with salt and white pepper to taste.
BRIGHTEN.
- Off heat, stir in 1 teaspoon fresh lemon juice and 1 scallion.
Notes
SERVE WITH –
• Baked Seafood Boudin Inspired Meatballs with Crawfish
• Charred Corn Scallion Rice Carpet
HIGH-ALTITUDE ADJUSTMENTS (~5,900 FT)
• Keep simmer gentle.
• Thin with stock if sauce tightens.
CHEF’S NOTES (READ BEFORE YOU COOK)
• Do not boil.
• Use immediately.
• Paprika adds warmth, not heat.
SERVING & PAIRINGS
• Spoon around seafood, not over it.
• Best used immediately.
MAKE-AHEAD & LEFTOVERS
• Hold warm up to 1 hour.
• Do not freeze.