“This quick, easy sauce is excellent with your favorite cooked seafood. I use leftover shrimp, scallops, lobster, or a combination of these. Also good with sautéed chicken bites. Sometimes I spoon it on fat slices of french bread, sometimes I put it over pasta. A staple in our house, very versatile!”
READY IN:
7mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter and sauté the shallots.
  2. Stir in flour, add tomato juice and milk, stirring quickly.
  3. Bring to a boil, still stirring, then simmer for 1 minute.
  4. Stir in sherry and cream.

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