Seafood sauce (Sauce Mariniere De Georges Blanc)
Updated July 29, 2015
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
⅓ cup olive oil
¼ cup pureed shallots and onions (see recipe)
1 teaspoon finely minced garlic
1 cup wine court-bouillon (see recipe)
⅔ cup hashed tomatoes (see recipe)
½ teaspoon finely chopped fresh thyme or half the amount dried
⅛ teaspoon pulverized dried bay leaf (see note)
¼ cup water
2 tablespoons lemon juice
¼ pound butter cut into 12 slices
2 tablespoons finely chopped chives or green onion
2 tablespoons finely chopped fresh basil or 1 teaspoon dried
2 tablespoons finely chopped chervil or parsley
1 tablespoon finely chopped fresh tarragon or half the amount dried
Nutritional analysis per serving (6 servings)
4 grams carbs; 41 milligrams cholesterol; 289 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 27 grams fat; 1 gram fiber; 8 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in saucepan and add pureed shallots and onion plus minced garlic. Cook, stirring, about 1 minute without browning. Add court-bouillon and cook 2 minutes. Add hashed tomatoes, thyme, bay leaf and cook, stirring, about 15 minutes. Remove from heat.
- Step 2
In separate saucepan blend water and lemon juice. Bring to boil and cook over high heat until reduced by half. Add butter quickly, slice at a time, stirring rapidly with wire whisk. When all butter is melted, continue cooking, stirring rapidly with whisk, about 30 seconds. Remove from heat.
- Step 3
To tomato sauce add chives, basil, chervil and tarragon. Stir in butter sauce.
To finely chop or pulverize bay leaves, first cut away and discard the tough stem running down the center. You may break up the leaves and put them in a small spice grinder and pulverize them as finely as possible or you may place the leaves on a flat chopping surface and chop them finely with a sharp knife.
Private Notes
Comments
Had to try this and it did not disappoint. Wonderfully balanced. All in, took about an hour, three pans, and the food processor. Order of operations is: court bouillon, shallot puree, hashed tomatoes, final sauce.