RH Staff

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 ÿil 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 thickened and remove from the heat. Add the softened butter a piece at a time, whisking vigorously until incorporated. Add RC Shrimp Base and cooked shrimp. Serve over poached salmon atop couscous.

RC FINE FOODS