Seafood sauce (Sauce Mariniere De Georges Blanc)
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ā cup olive oil
- Ā¼cup pureed shallots and onions (see recipe)
- 1teaspoon finely minced garlic
- 1cup wine court-bouillon (see recipe)
- ā cup hashed tomatoes (see recipe)
- Ā½teaspoon finely chopped fresh thyme or half the amount dried
- ā teaspoon pulverized dried bay leaf (see note)
- Ā¼cup water
- 2tablespoons lemon juice
- Ā¼pound butter cut into 12 slices
- 2tablespoons finely chopped chives or green onion
- 2tablespoons finely chopped fresh basil or 1 teaspoon dried
- 2tablespoons finely chopped chervil or parsley
- 1tablespoon finely chopped fresh tarragon or half the amount dried
Nutritional analysis per serving (6 servings)
289 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 8 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Heat oil in saucepan and add pureed shallots and onion plus minced garlic. Cook, stirring, about 1 minute without browning. Add court-bouillon and cook 2 minutes. Add hashed tomatoes, thyme, bay leaf and cook, stirring, about 15 minutes. Remove from heat.
- Step 2
In separate saucepan blend water and lemon juice. Bring to boil and cook over high heat until reduced by half. Add butter quickly, slice at a time, stirring rapidly with wire whisk. When all butter is melted, continue cooking, stirring rapidly with whisk, about 30 seconds. Remove from heat.
- Step 3
To tomato sauce add chives, basil, chervil and tarragon. Stir in butter sauce.
- To finely chop or pulverize bay leaves, first cut away and discard the tough stem running down the center. You may break up the leaves and put them in a small spice grinder and pulverize them as finely as possible or you may place the leaves on a flat chopping surface and chop them finely with a sharp knife.
Private Notes
Comments
Had to try this and it did not disappoint. Wonderfully balanced. All in, took about an hour, three pans, and the food processor. Order of operations is: court bouillon, shallot puree, hashed tomatoes, final sauce.
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