Recipe - Chardonnay Cream Sauce For Seafood

One fourth Mediumsize vidalia onion;
thinly cut or sliced up
One half md Carrot; peeled and coarsely
chopped
2 md White mushrooms; thinly
cut or sliced up
Three fourths cup California chardonnay
2 ounce Lobster shells
2 Stems fresh parsley; (2 to
3)
1 small Spri fresh thyme
1 Mediumsize shallot; finely
chopped
2 cup Heavy cream
Salt and freshly ground
white pepper
Fresh lemon juice

1. Put the onion, carrot, and mushrooms in a small, heavy, nonaluminum
saucepan. Cover the pan and cook over low heat until the onion is
transparent, about 10 minutes.

2. Add the wine, lobster shells, parsley, and the thyme. Raise the heat to
medium to high and bring the liquid to a gentle boil.

3. Remove the pan from the heat and set it aside for about 15 minutes.
Strain out and discard the solids from the liquid and return the liquid to
the pan.

4. Add the shallot and bring the liquid to a boil over high heat; continue
boiling until only about 2 tablespoons of liquid are left, 5 to 7 minutes.

5. Add the cream, reduce the heat slightly, and simmer until the sauce is
thick and reduced by about a third, 7 to 10 minutes more.

6. Season to taste with salt, pepper, and a little lemon juice. In a food
procesor, or with a handheld blender, process the sauce until smooth, 1 to
2 minutes.

7. Strain it through a finemesh sieve and return it to the pan to warm
through gently. Adjust the seasonings to taste. To keep the sauce warm, set
the saucepan inside a bowl or larger pan of hot but not boiling wate
Posted to recipeludigest Volume 01 Number 588 by RecipeLu
recipelu@geocities.com on Jan 24, 1998