Need a sauce recipe for Seafood Wellington
- Godslamb May 10, 2011 07:50 PM
I am planning on making Seafood Wellington sometime in the future, but can't seem to figure out a simple but yummy sauce to put on it. I don't want Hollandaise, Bearnaise, or any sauce made with alcohol, as my guests do not drink.
I want something buttery, but light, or creamy....do I sound like I don't know *what* I want? Ha ha
Thanks for any suggestions.
What about a beurre blanc? Fairly simple and delicious. This can be made using just lemon juice or using a mild white vinegar in place of the wine.
Beurre Blanc or Lemon Butter Sauce
1 Shallot, Chopped
3 Tbsp White Wine
1 Lemon, Cut off the pith & peel, then chop the lemon into segments, nothing fancy
1 Tbsp Whole Black PepperCorns
2 Sticks (8 oz.) Cold Unsalted Butter, cut into cubes
1 dash Hot Sauce
1 dash Worcestershire Sauce
Kosher Salt & Cayenne Pepper To Taste
Combine the Shallot, Wine, Lemon segments, and Peppercorns in a small saucepan. Bring to a boil. When the lemons break down and the liquid is almost evaporated, slowly start adding the butter. When the first amount of butter is almost melted, add more, do this until all of the butter is incorporated. Add the remaining ingredients. Strain.
* When I make this at home, I use it immediately. If it gets too hot, or too cold it will break. It's much easier to hold in a restaurant.
Saute finely diced shallots in butter. Sprinkle with flour and stir, creating a roux. Deglaze with broth, stirring to and cooking to thicken. Zest in some lemon rind and add some dill. If needed, finish with a little cream. Or replace with dill with nutmeg, which would help to create a bit of a newburg flavor despite the lack of sherry.
If you're making a classic Wellington, somehow the idea of a lime and butter sauce with the foie gras just really hits me wrong. I think a mock bordelaise would fill the bill much better, and since your friends don't consume alcohol you could sub. beef broth in for the red wine with a terrific result. Otherwise a sour cream/mustard/horseradish sauce with herbs would be fabulous. And you could also just saute mushrooms in a bit of butter and finish with a splash of broth and swirl in some cold butter, for an enriched, simple pan juice. Thyme would be a very nice herb with the sauce and with the components of the Wellington.
I've made this beef wellington from Tyler Florence and really liked the sauce. I think it would adapt well to seafood wellington if you used some kind of seafood stock instead of beef and brandy (I'd also try capers instead of green peppercorns but they were pretty mild). Maybe a little vinegar for acid since you don't have alcohol.