Odessa Sauce for Seafood

Recipe by Zurie
READY IN: 25mins
YIELD: 2 cups




  • 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.