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aimone

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23/01/21

21:09

Post #: 50401463
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Originally posted by aimone ↑

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.

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Last edited by aimone: 23/01/21
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