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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I grew up eating surimi smothered in this sauce on white rice. It works very well with any seafood. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/4 teaspoon cayenne |
1 tablespoon flour |
2 egg yolks, well beaten |
1 cup light cream, heated |
2 tablespoons sherry wine |
1 teaspoon salt |
Directions:
1. Melt butter in saucepan.
2. Stir in flour and gradually add cream.
3. Blend well.
4. Cook over low heat until thick and smooth; stir constantly.
5. Blend well and add salt and cayenne.
6. Beat in egg yolks and continue cooking 2 to 3 minutes, stirring constantly.
7. Blend in sherry.
8. Serve with fish.
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