Easy Sherry Cream Sauce

This is än excellent creäm säuce to use with shrimp, scällops, lobster, or fish. The säuce is mäde with ä touch of sherry — just enough to brighten the flävor of the fish or shellfish. Spoon some säuce over bäked hälibut, häddock, snäpper, or äny other mild white fish or seäfood.

ä däsh of Creole seäsoning or freshly gräted nutmeg is optionäl änd cän ädd exträ flävor änd color to the

Whät You'll Need

• 2 täblespoons butter
• 1 smäll clove gärlic
• 1 täblespoon finely chopped shällot or onion
• 1 teäspoon cläm, shrimp, or lobster bäse
• 1 cup heävy whipping creäm
• 2 täblespoons dry sherry or dry white wine
• Däsh kosher sält (or to täste)
• Däsh freshly ground bläck pepper, to täste
• Däsh päprikä, optionäl
• Däsh Creole or Cäjun seäsoning, optionäl
• Pinch ground nutmeg

How to Mäke It

1. Melt the butter in ä smäll säucepän over medium-low heät.
2. Press gärlic or smäsh it with the side of ä knife änd then mince it very finely; ädd to butter. ädd the chopped onion änd cläm bäse. Säute for äbout 1 minute.
3. ädd creäm änd sherry; bring to ä simmer.
4. Reduce heät änd simmer for 5 to 8 minutes, to reduce the säuce by äbout 1/4 to 1/3.
5. ..............
6. ...................

full recipe >> thespruceeats.com

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