| Yield 1X: | 128.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Garlic, onion, gluten, dairy | ||
| Portions: | 25.6 | ||||
| Shelf life: | 1 week | ||||
| Date: | 1.29.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Lobster stock | 4 | 8 | ||
| Roux | 7.00 | 14.00 | ||
| Whole butter | 2.00 | 4.00 | ||
| Shallots, minced | 6.00 | 12.00 | ||
| Shimaeji mushrooms, trimmed | 2 | 8.00 | 5 | |
| Brandy | 8.00 | 1 | ||
| Coleman’s mustard | 1.00 | 2.00 | ||
| Sherry wine | 6.00 | 12.00 | ||
| Cream | 2 | 4 | ||
| Freshly squeezed lemon juice | 4.00 | 8.00 | ||
| Chopped parsley | 0.25 | 0.50 | ||
| Chopped tarragon | 0.25 | 0.50 |
Carefully measure and prepare all ingredients. Heat the lobster stock over high heat, and whisk the roux in. Return to a boil, then reduce to a simmer, and cook 10 minutes, skimming the foam.
Heat a suitable pot over high heat, and add the butter. When the butter sizzles, add the shallots, and cook until just starting to brown. Add the mushrooms, and season with salt and pepper.
Cover and cook until the mushrooms are soft. Uncover and reduce liquid until almost dry. Add the brandy, and boil the alcohol out. Add to the simmering sauce. Simmer for ten more minutes.
Remove from the heat. Add the mustard to the lemon juice, and stir to break up lumps. Add to the sauce along with all remaining ingredients. Cool. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.