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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Recipe from a great chef that I have worked with. We serve it with crabcakes. Ingredients:
2 liters heavy cream |
1/2 yellow onion, julienne |
3 garlic cloves, rough chopped |
1/4 ounce saffron thread |
4 teaspoons chicken base |
7 ears corn |
1 pinch cayenne pepper |
salt |
white pepper |
1 ounce vegetable oil |
Directions:
1. Remove corn from cobbs.
2. Place corn and onion into a heavy bottom pot and with oil and cook on medium heat for about 10 minutes.
3. Add the garlic and cook for 5 more minutes.
4. Add the heavy cream and bring to a simmer. Cook 10 more minutes.
5. Add the chicken base and stir until dissolved.
6. Strain through a chinois or cheesecloth.
7. Add saffron, salt, pepper and cayenne.
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