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Light Crawfish-Cream Pan Sauce

A restrained, spoon-coating cream sauce designed to support delicate seafood.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 0.75 Cup

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.
Keyword Crawfish, Meatballs, Sauces Dips Etc