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.
- Forums
- Lifestyle & Travel
- Spinach and Roquefort tart
Gruyère sauce on seafood: In a pan heat the following: 300 ml...
- There are more pages in this discussion • 1 more message in this thread...
You’re viewing a single post only. To view the entire thread just sign in or Join Now (FREE)