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Andouille Tarragon Cream
| Categories: |
Sauces>Pork |
| Yield: |
60 portions |
| Ingredients |
Method |
2 ½ cups melted butter
10 tbsp shallots
10 tbsp garlic, chopped
2 ½ cups andouille sausage
10 tbsp chopped tarragon
10 ounces white wine
3 3/4 qt. heavy whipping cream
salt and pepper to taste
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Heat butter over medium high heat.
Add shallots, garlic and andouille.
Saute
three to five minutes or until vegetables
are wilted.
Add tarragon and deglaze with white
wine.
Add heavy whipping cream and reduce
to one
half volume. Season to taste using
salt and
pepper.
Serve under Chicken Bayou Lafourche.
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