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Crawfish and Garlic Beurre Blanc Sauce

Crawfish and Garlic Beurre Blanc Sauce


Ingredients

1/4 c. melted butter
2 tbsp garlic
1/4 c. green onions
1/4 c sliced mushrooms
1/4 c dry white wine
1/2 c whipping cream
1 # crawfish tails
3/4 # butter chips cold
Salt and pepper to taste

 

1/4 c melted butter, add garlic, mushrooms, green onions and sauté until wilted. Add wine and reduce by half. Add whipping cream and reduce by half again. Add crawfish. A little at a time, swirl in the cold butter chips. Remove from heat, season with salt and pepper (red or white). Serve over or under your best fish.  © 1984 John Albrecht, CEC