Rex's Cream Sauce

Ingredients

  • TWO GREEN ONIONS FINELY CHOPPED.
  • 1/2- STICK OF BUTTER.
  • 8 OZ. MUSHROOM STEMS CHOPPED. (REMOVE STEMS FROM 8 OZ. MUSHROOM PACK).
  • 1/4 CUP OF FISH STOCK FROM KNORR’S 1/4 OF ONE CUBE
  • 1/2- CUP OF DRY WHITE WINE.
  • 1-CUP OF HEAVY CREAM.
  • 2-TBLSP. OF FLOUR.
  • 1-TBSP. DRY COLEMAN’S MUSTARD.
  • PINCH OF MINT.
  • PINCH OF ROSEMARY.
  • PINCH OF LEMON PEEL.
  • PINCH OF ORANGE PEEL.
  • LINK OF ANDOUILLE SAUSAGE OR TASSO CHOPPED INTO SMALL CUBES.
  • VERON’S ORIGINAL OR GARLIC SEASONING.
  • DRIZZLE SHERRY & DRIZZLE GRANDE MARNIER.

    - OR -   

Instructions

  1. IN A SAUCE PAN HEAT BUTTER AND SAUTE THE GREEN ONIONS, MUSHROOMS, AND ANDOUILLE.
  2. ADD FISH STOCK AND BRING TO A BOIL ADDING THE MINT, ROSEMARY, ORANGE PEEL, LEMON PEEL, & VERON’S SEASONING.
  3. ADD WHITE WINE, 2/3 CUP OF HEAVY CREAM AND FLOUR,
  4. REDUCE HEAT TO LOW AND LET SIMMER. THE LONGER SAUCE SIMMERS THE BETTER IT WILL BE.
  5. YOU WILL HAVE TO ADD REST OF CREAM AND POSSIBLY A LITTLE MORE FLOUR.
  6. ADD REST OF CREAM.
  7. IF SAUCE BECOMES TOO THICK ADD A LITTLE MORE WHITE WINE.

‘BON APPÉTIT