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Yvette Sauce Recipe

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This recipe for Yvette Sauce, by , is from Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Will Brinegar
Added: Monday, January 14, 2008


2 pounds unsalted butter
3 cups flour
1 gallon shrimp stock
1/2 cup sherry wine
1/4 cup Worcestershire sauce
5 tablespoons cayenne pepper
1/3 cup chicken base
2 1/2 pounds Swiss cheese
4 quarts heavy cream

2 ounces grill butter
3 shrimp
1 ounce crawfish tail meat
1 1/2 ounces mushrooms, sliced and cooked
1/4 ounce spinach, chopped
3 ounces Yvette Sauce
1 fresh fish filet
6 ounces dirty rice

Melt butter in a saucepan. Add flour and whisk smooth. Cook for 3 to 4 minutes, stirring frequently.

In a separate pan, bring the shrimp stock to a boil and remove from heat.

While whisking, slowly add shrimp stock to roux and whisk until smooth.

Add sherry wine. Add Worcestershire sauce, cayenne pepper and chicken base then blend.

Add cheese in small pieces and whisk until all is melted and smooth.

Add heavy cream and whisk. Let simmer for 5 minutes.

Strain through a china cup into a clear container and place in refrigerator.

Number Of Servings:
Number Of Servings:
3 Gallons
Personal Notes:
Personal Notes:
Adjust accordingly to the requirement.




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