New England Shrimp Cobbler Sauce

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New England Shrimp Cobbler Sauce

New England Shrimp Cobbler Sauce


  • 2 tbsp thyme sprig
  • 2 oz champagne vinegar
  • 1 1/4 qt Fish Stock
  • 6 fl oz heavy cream as needed
  • 1/2 tsp black pepper to taste
  • 1/2 tsp kosher salt to taste
  • 3 oz all-purpose flour
  • 1 oz Spanish onion medium dice
  • 2 oz celery medium dice
  • 2 oz button mushrooms
  • 3 oz unsalted butter
  • 1 ea bay leaf


  • 1. Bring stock to a boil; stir in vinegar, thyme, and bay leaf. Lower heat and reduce to a simmer.

    2. Saute mushrooms, celery, and onion in butter for at least 3 minutes. Stir in flour; cook gently until roux turns light brown.

    3. Whisk 20 ounces stock into roux until smooth. Whisk in remaining 20 ounces stock; simmer at least 20 minutes.

    4. Strain stock; adjust seasoning with salt and pepper. Stir in cream. Use, or properly chill and store.

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