From
the kitchen of The York Harbor Inn where “We Know Maine
Food”
Executive Chef
Gerry Bonsey, CEC, AAC
Thermidor Sauce
Yield: 1
pint
Ingredients:
Amounts:
Shallots, minced 1 tsp
Sherry Wine 1/4 cup
Heavy Cream 1 1/4 cups
Tabasco Sauce 1/8th tsp
Mustard, Dry 1/2 tsp
Salt 1/4 tsp
White Pepper 1/8th tsp
Tomato Paste 2 Tbl tsp
Roux 1 oz
Swiss Cheese, grated 1 oz.
Parmesan Cheese 1 oz.
Method: Combine
shallots and sherry in saucepan and reduce by half. Add heavy
cream, tomato paste and spices, whisk together and
gently bring to boil. Add roux,
whisking to mix completely. Reduce to
simmer and cook 3 minutes while stirring. Stir in Swiss
and parmesan to melt. Remove from
heat.
Bonsey’s Tip:
*Be cautious, sauce will easily scorch, stir often.
If sauce separates, add a small amount of heavy cream
and stir.
Combine
shallots and sherry in saucepan and reduce by half.