5 LBS MARGARINE
1 GAL +2 CUPS ONIONS (Chopped)
1/2 GAL +1 CUP CELERY (Chopped)
3/4 GALLON FLOUR
1 -1/2 CUPS GRANULATED GARLIC
1/4 CUP WHITE PEPPER
1 -1/2 TBSP GROUND CAYENNE PEPPER
2 -1/2 LBS BUTTON MUSHROOMS (Sliced)
2 GALLONS MILK
3 QUARTS HEAVY WHIPPING CREAM
1/2 LBS LOBSTER BASE
1 GALLON OYSTERS (Unwashed and a full 8 LBS per gallon)
1 CUP DRIED PARSLEY FLAKES
In a large braizer and over high heat add margarine, onions and celery. Stir constansly, cook vegetables until onions turn clear and are limp. (About 10 minutes, do not brown onions.) Add flour, and cook roux to a Light color. (See Basic Roux Chart.) Stir constansly, the bottom of the braiser is very hot and will burn the flour if left unattended. Remove from heat, add seasonings and mushrooms, stir for a couple of minutes to allow some of the heat to escape. (This elimates the possibility of the roux from burning also the mushrooms wll weep some of their water.)
Chef's Notes: This is the sauce we use at Destrehan Plantation festival. WE have never written down this recipe.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.