Broussardsauce Recipes

BROUSSARD'S SHRIMP CHANDELEUR

Steps:

• First, make the cream sauce.
• Melt the butter in a small sauce pan, stir in the flour, and cook over medium low heat for about two minutes.
• Whick in the milk and cook another three to four minutes, blending thoroughly.
• Add the heavy cream, salt and pepper and cook another half minute.
• Set aside.
• Make the Shrimp.
• In a saute pan large enough to hold all the shrimp, melt the butter.
• Saute the green onion, mushrooms and prosciutto over medium-high heat for about five minutes.
• Add the shrimp, lower the heat and cook another five minutes.
• Continuing over low heat, blend in the cream sauce, the sherry and the paprika and cook for about ten minutes.
• Either serve immediately or place in individual ramekins and keep warm till you are ready to serve.

BROWN SUGAR SAUCE

Steps:

• In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
• Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
• Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

HUSSARDE SAUCE

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add the shallots, anchovy and garlic. Saute for 1 minute. Add the ham and mustard. Continue to saute for 1 minute. Add the demi-glace. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 4 minutes. Remove from the heat and serve.