New England Shrimp Cobbler Sauce
New England Shrimp Cobbler Sauce
New England Shrimp Cobbler Sauce
Ingredients
- 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
Instructions
- 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.
