SHERRY CREAM SAUCE
Learn how to make this delicious sherry cream sauce recipe that goes perfectly with a fish or seafood dish.
Provided by Diana Rattray
Categories Sauces
Time 18m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Melt the butter in a small saucepan over medium-low heat.
- Press the garlic or smash it with the side of a knife and then mince it very finely.
- Add minced garlic to butter. Add onion and clam base. Sauté for about 1 minute.
- Add 1 heavy whipping cream and sherry; bring to a simmer.
- Reduce heat and simmer for 5 to 8 minutes to reduce the sauce by about 1/4 to 1/3.
- Taste and add salt and pepper, along with other seasonings you might like.
- For extra color and flavor, add a dash of paprika, Cajun seasoning, or nutmeg to the sauce.
Nutrition Facts : Calories 132 kcal, Carbohydrate 1 g, Cholesterol 41 mg, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, Sodium 130 mg, Sugar 1 g, Fat 14 g, ServingSize 1 cup (8 servings), UnsaturatedFat 0 g
SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 8 first course or party buffet servings, 6 entree servings
Number Of Ingredients 15
Steps:
- In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
- Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
- Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.
BRUSSELS SPROUTS IN A SHERRY BACON CREAM SAUCE
I had this with friends at a tapas restaurant in Portland. It is SO delicious and easy to make! I sometimes add pecans to this recipe.
Provided by starshinesMonet
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
- Preheat oven to 475 degrees F (245 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
- While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 16.9 g, Cholesterol 59.8 mg, Fat 30.8 g, Fiber 4.7 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 2190.1 mg, Sugar 3.5 g
ICE CREAM WITH SWEET SHERRY SAUCE
This grown-up sundae melds cream sherry and honey into a syrupy sauce that plumps up driedfall fruits, turning an everyday scoop into an extravagance. Cream sherry is a rich, sweet, dark version of sherry, and it can be found at most wine stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes 1 cup sauce
Number Of Ingredients 7
Steps:
- Heat sherry and honey in a saucepan over low heat, stirring, until warm. Stir in raisins, figs, and currants. Cover, and remove from heat. Let stand for 20 minutes. Stir in almonds.
- Divide ice cream among bowls. Pour sauce over top.
CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE
Make and share this Chicken and Mushrooms in Sherry-Cream Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat chicken dry and toss with flour and season to taste.
- In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
- Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
- Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
- Stir in chicken, cream and broth. Taste and adjust seasoning.
- Bring to a boil and boil until thickened.
- Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.
CREAMY SHERRY & CHEESE SAUCE
Delicious stirred through pasta as a pasta sauce. Can also be drizzled over chicken or pork. Creamy and thick and the addition of the chopped onion, mushroom and pancetta makes it quite substantial and filling. The amount of sherry is an estimation of what I use, feel free to be more generous if you prefer :-) Spend a little extra time on preparation to make sure the onion and mushrooms are really really finely chopped and sliced. This will serve 2 as a pasta sauce but many more as just a sauce to drizzle over meat.
Provided by choppo
Categories Sauces
Time 22m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion, garlic, mixed dried herbs and diced pancetta in the olive oil until the pancetta is cripsy and the mushrooms and onion are softened and browning slightly.
- Add the sherry and boil until reduced by around half.
- Turn the heat off and let it cool until just WARM but no longer boiling hot and stir in the cream cheese until the sauce is well mixed and takes on a nice creamy consistency.
- Serve warm over pasta. Can also be chilled and reheated if not needed immediately.
Nutrition Facts : Calories 627.8, Fat 49.9, SaturatedFat 25.1, Cholesterol 137.7, Sodium 413.4, Carbohydrate 15.8, Fiber 1.5, Sugar 8.4, Protein 9.8
CHICKEN IN CREAMY DIJON-SHERRY SAUCE
Steps:
- Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.
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