Pappadeaux Yvette Sauce
Pappadeaux Yvette Sauce is a rich, Cajun-inspired sauce featuring butter, sherry wine, shrimp stock, and spices. Perfect for elevating seafood dishes, this creamy and flavorful sauce delivers the essence of Southern dining right to your table.
Equipment
- Saucepan
- Whisk
- Measuring cups and spoons
- mixing bow
Ingredients
- 1 cup shrimp stock
- ¼ cup sherry wine
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- ½ tsp cayenne pepper
- 1 tsp chicken base
- ½ cup heavy cream
- ½ cup grated Swiss cheese optional
- Optional add-ins: mushrooms spinach, shrimp, or lobster
Instructions
- Melt butter in a saucepan over medium heat.
- Whisk in the flour to make a roux, cooking for 2-3 minutes.
- Gradually pour in hot shrimp stock while whisking to create a smooth base.
- Add sherry wine and blend well.
- Stir in Worcestershire sauce, cayenne pepper, chicken base, and heavy cream.
- Simmer for 5-7 minutes until thickened.
- Optional: Add shrimp, lobster, mushrooms, and spinach. Cook until heated through.
- Serve over seafood or fish, garnished with fresh parsley.
Notes
Nutrition Facts for 1 Serving (approximate):
- Calories: ~150 kcal
- Protein: 2g
- Fat: 14g
- Carbohydrates: 4g
- Fiber: 0g
- Sodium: 200mg
- Sugar: 1g