Yield: 10-12 portions. 1/2 cup RC Chopped Shallots in Oil 2 tsp. blended oil 1 cup Chardonnay 1 cup heavy cream 2 1/2 tsp. cornstarch 1/2 lb. salted butter, softened 1 tsp. RC Shrimp Base 1/4 cup chopped, cooked shrimp Sweat the RC Chopped Shallots in ├┐il in the blended oil. Add Chardonnay and reduce over moderate heat until dry. Add the heavy cream and reduce by one-third. Make a slurry with the cornstarch. Over moderate heat, add the slurry to the shallot and cream mixture. Stir until ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.