Suggestions for Cream Sauce

[awbrig]

So, what did I do?

1 3/4 Cups Cream

4 tbls Plugra butter

Sauteed Shallots

A liitle bit of Chardonnay

Jean Georges Four Star Curry Blend

White pepper, Coarse Sea Salt

Simmered for quite a bit...

This went over Ravioli stuffed with lobster, Scallops and Shrimp. Topped with freshly chopped parsley.

It was awesome...

Thanks for all the tips!

Edited April 13, 2003 by awbrig (log)

[jackal10]

But did you strain it through a fucking chinois to get the solid bits of shallot out?

[SFJoe]

Do you guys strain a beurre blanc, or do you let the shallots hang out in their rustic glory?

For me, it depends on the food and the occasion. For rattlesnake, for instance, I think it's a little precious to strain the shallots. If the bishop is coming over and you're having the sauce on pike, you should.

Views?

[Chef/Writer Spencer]

Do you guys strain a beurre blanc, or do you let the shallots hang out in their rustic glory?

For me, it depends on the food and the occasion.  For rattlesnake, for instance, I think it's a little precious to strain the shallots.  If the bishop is coming over and you're having the sauce on pike, you should.

Views?

For this sauce they get st rained out with the herbs but generally I like to leave the shallots in the sauce as long as they're cut in some sort of presentable geometric shape. Like if they were ground up in the processors--besides being too watery--would definitely get strained out.

[NeroW]

So, what did I do?

1 3/4 Cups Cream

4 tbls Plugra butter

Sauteed Shallots

A liitle bit of Chardonnay

Jean Georges Four Star Curry Blend

White pepper, Coarse Sea Salt

Simmered for quite a bit...

This went over Ravioli stuffed with lobster, Scallops and Shrimp.  Topped with freshly chopped parsley.

It was awesome...

Thanks for all the tips!

Awbrig--

Who made the ravioli?

[Xanthippe]

Do you guys strain a beurre blanc, or do you let the shallots hang out in their rustic glory?

For me, it depends on the food and the occasion.  For rattlesnake, for instance, I think it's a little precious to strain the shallots.  If the bishop is coming over and you're having the sauce on pike, you should.

Views?

Count me in as a strainer of beurre blanc when His Eminence comes to dine; otherwise, I'm perfectly content to be a non-strainer.

And let me add my recommendation of Chef/Writer Spencer's "The Importance of the French Laundry" piece. Worth reading, that . . .

[awbrig]

But did you strain it through a fucking chinois to get the solid bits of shallot out?

I strained twice...

[Marlene]

Here is a recipe for Cream Sauce for Lobster.

Awbrig, you're offically in the archive! (I'm everywhere folks.) Put your recipes in the archives and post the link in the thread!

[awbrig]

If I knew it was going to be published I would have provided better instructions for you! And pictures!

[NeroW]

So, what did I do?

1 3/4 Cups Cream

4 tbls Plugra butter

Sauteed Shallots

A liitle bit of Chardonnay

Jean Georges Four Star Curry Blend

White pepper, Coarse Sea Salt

Simmered for quite a bit...

This went over Ravioli stuffed with lobster, Scallops and Shrimp.  Topped with freshly chopped parsley.

It was awesome...

Thanks for all the tips!

Awbrig--

Who made the ravioli?

From whence came they?

[Chef/Writer Spencer]

Do you guys strain a beurre blanc, or do you let the shallots hang out in their rustic glory?

For me, it depends on the food and the occasion.  For rattlesnake, for instance, I think it's a little precious to strain the shallots.  If the bishop is coming over and you're having the sauce on pike, you should.

Views?

Count me in as a strainer of beurre blanc when His Eminence comes to dine; otherwise, I'm perfectly content to be a non-strainer.

And let me add my recommendation of Chef/Writer Spencer's "The Importance of the French Laundry" piece. Worth reading, that . . .

the check's in the mail. thanks.

Edited April 14, 2003 by Chef/Writer Spencer (log)

[Xanthippe]

the check's  in the mail.  thanks.

How much??

[Chef/Writer Spencer]

the check's  in the mail.  thanks.

How much??

help me get it published and we'll talk about stipends....

[Marlene]

If I knew it was going to be published I would have provided better instructions for you!   And pictures!

Nexx time you make it, take a picture and upload it to the recipe