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23/01/21
20:25
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Gruyère sauce on seafood:
In a pan heat the following:
300 ml whole milk.
75 gm grated Gruyère.
75 ml shellfish stock or claim juice.
20 gm butter.
A splash of brandy.
½ to 1 teaspoons Dijon mustard.
1 small pinch of grated nutmeg.
1 small pinch of cayenne pepper.
Turn off and stir in the following:
15 gm flour.
1 egg yolks.
Serve on seafood seafood omelette of seafood pancakes.
original recipe from my database.
Last edited by
aimone:
23/01/21
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