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re: Help with a white sauce for shrimp
Posted on 7/25/14 at 6:48 pm to rbWarEagle
Posted on 7/25/14 at 6:48 pm to rbWarEagle
Sounds like a mix of a veloute and a bechamel sauce. Start with flour and butter, then whisk in the stock and the cream and reduce. Add what seasonings you remember using. Taste until its close to what you remember.
2
Posted on 7/25/14 at 6:55 pm to Gris Gris
A little white wine and some finally minced shallots to what Gris Gris said. I'm not big on cheese and seafood but some are so use the Parmesan if you like.
Posted on 7/25/14 at 7:20 pm to Gris Gris
Solid, thanks for the help, everyone. Might just use a little bit of chicken stock instead of the fish stock.
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