Pappadeaux Yvette Sauce Recipe
Rich, creamy, and packed with layers of smoky depth—Pappadeaux's Yvette Saucesauce makes every dish better!Here's how to get it right!Sautéing the mushrooms and shrimp in butter first builds an incredible base of flavor before anything else goes in.I use a mix of heavy cream and a little chicken broth so the sauce stays creamy without feeling too thick.A little splash of brandy or dry sherry gives it that restaurant-quality richness without making it too strong.This sauce is incredible over seafood, but it’s just as good spooned over grilled vegetables or pasta!
Servings: 12
Ingredients
- 2 pounds Unsalted Butter
- 3 cups Flour
- 1 gallon Shrimp Stock
- 1/2 cup Sherry Wine
- 1/4 cup Worcestershire Sauce
- 1 tbsp Chicken Base
- 1/2 tsp Cayenne Pepper
Instructions
- Melt the unsalted butter in a large saucepan over medium heat until it is completely liquefied.
- Slowly add the flour to the melted butter, stirring constantly, to create a roux.
- Cook for about 5 minutes, ensuring the mixture becomes a light golden color.
- Gradually pour in the shrimp stock while whisking to integrate it with the roux, ensuring no lumps remain.
- Add the sherry wine, Worcestershire sauce, chicken base, and cayenne pepper to the sauce.
- Stir well to blend all flavors.
- Continue cooking the sauce for about 30 minutes over low heat, allowing it to thicken to your desired consistency.