Prep 15 mins
Cook 10 mins
Serve this delicate sauce with any seafood. Very nice when the seafood is arranged on a bed of basmati rice.
- 7 ounces mushrooms, sliced (200 g)
- 2 ounces butter (60 g)
- 2 ounces flour (60 g)
- 1 cup dry white wine (250 ml)
- 1 garlic clove, finely chopped
- 1 teaspoon sugar (5 ml)
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon salt (to taste)
- 1⁄2 cup cream, fresh (125 ml)
- 3 tablespoons parsley, finely chopped (45 ml)
- Slice the mushroooms thinly, and fry lightly in some butter or a bit of oil. (You could use tinned, drained mushrooms).
- Melt butter in a small saucepan, and off the heat stir in the flour briskly with the back of a spoon until mixture is smooth.
- Keep off heat and mix in the wine, garlic, sugar, white pepper and salt.
- Return to the hob, and whisk over medium heat until it reaches boiling point and thickens. Simmer about 30 seconds, then take off heat.
- Drain any liquid off the mushrooms, and add mushrooms to the sauce.
- Stir to cool a little, and whisk in cream. Add parsley last.
- (It's a good idea to prepare the rice and seafood first, as this sauce can't wait too long in a warming oven. Put the rice on a heated platter, arrange seafood or fish on top, and pour over the sauce).
- *You can obviously use black pepper, but white pepper has almost been forgotten and can be quite nice in this sauce.
I had to try this because we used to live in Odessa. Missouri, that is. I used half grape juice/half water instead of wine and whole milk instead of cream. I served it over basmati rice and a pound of shrimp I had sauted in 2 T of butter. I don't think I've ever had a sweet white sauce before and it was very good! Reviewed for ZWT4.