Classic Cream Sauce
By Executive Chef Keith Keogh, Total Food Network, Florida

Beurre Maniere Ingredients:
1 tbls. Lemon Zest
1 oz. Raw Flour
1 tbls. Butter

Procedure:
Mix flour, butter, lemon zest in hand. Pat into dry, crumb like mixture. Pat in lemon zest. Set aside.

Liaison Ingredients:
1 Egg Yolk
Several tbls. of Cream

Procedure:
Put egg yolk in small ramekin. Add several tbls. of cream till blended. Set aside.

The Sauce Ingredients:
1/4 cup Onion (diced)
1/4 cup Celery (diced)
1 tbls. Garlic (chopped)
Zest of 1/2 Lemon
1 chipotle,ground
1/2 cup milk

Procedure:
Saute onions, chopped garlic, lemon zest, diced celery, chipotle (ground up). Add 1/2 cup milk, let is sizzle, and stir. Add beurre maniere. Turn offthe burner. Add the liaison.

To Plate:
Place pasta purses in shallow bowl. Spoon freshly made cream sauce over pasta. Serve.

 

Other Great Chef Recipes:
Classic Cream Sauce

Delicate Braised Shrimp in
Pasta Purses with Classic Cream Sauce

Sautéed Shrimp on a bed of Turnip Reduction
with an Onion Au Jus Sauce

Spicy Mexican Shrimp in Stugged Ortega Chile