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Pappadeaux Seafood Kitchen Yvette Sauce Recipe

This recipe makes A LOT of sauce - about 1 1/2 gallons. Due to the stock and cream, it will not keep long even refrigerated. You may want to adjust it down according to desired serving. If you do have leftovers, it is good on almost any fish or seafood. Or try it on chicken or steak.
Active Time20 minutes
Total Time20 minutes
Course: Sauce
Cuisine: Cajun and Creole
Keyword: Pappadeaux Seafood Kitchen

Ingredients

  • 1 pound Unsalted Butter
  • 1 1/2 cups Flour
  • 1/2 gallon Shrimp Stock
  • 1/4 cup Sherry Wine
  • 1/8 cup Worcestershire Sauce
  • 2 1/2 tablespoons Cayenne Pepper
  • 2 1/2 tablespoons Chicken Base
  • 1 1/4 pounds Swiss Cheese
  • 2 quarts Heavy Cream

Instructions

  • Melt butter in a saucepan.
  • Add flour and whisk smooth. Cook for 3 to 4 minutes, stirring frequently.
  • In a separate pan, bring shrimp stock to a boil and remove from heat.
  • While whisking roux (butter and flour mixture), slowly add shrimp stock. Whisk until smooth.
  • Add sherry wine, Worcestershire sauce, cayenne pepper and chicken base. Blend well.
  • Add cheese in small pieces. Whisk constantly until all is melted and smooth.
  • Add heavy cream and whisk. Let simmer for 5 minutes.
  • Strain through a china cap into a clear container and place in refrigerator.

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