Sauce

mrminx5, Nov 9, 3:32am
any one there got a sauce for crayfish hot or cold i dont mind thanks

davidt4, Nov 9, 3:42am
Hot crayfish - melted butter with lemon juice

Cold crayfish - real olive oil and egg yolk mayonnaise with lemon

carlosjackal, Nov 10, 7:05am
Lemon Chive Sauce

o1/4 cup sour cream
o1/4 cup thick mayonnaise (Best Foods or homemade thick real mayonnaise)
o1/4 cup chopped fresh chives
oJuice and grated rind of a lemon
o1 teaspoon dijon style smooth mustard
osalt and freshly ground black pepper to taste

carlosjackal, Nov 10, 7:10am
MORNAY SAUCE

Ingredients

20 oz. whole milk
2 wide strips lemon rind
2 whole tarragon sprigs
1 lg. bay leaf, snapped but not broken
1 lg. sweet onion, thinly sliced
4 Tbs. sweet unsalted butter
1/3 C. low gluten flour (all purpose)
2 tsp. mustard powder
pinch of nutmeg
1-1/4 C. half and half (Fat Free may be used)
1/4 C. grated Parmesan cheese
salt and pepper to taste

Directions

Combine milk, lemon rind, tarragon, bay leaf, and onion in a medium sauce pan. Slowly bring to a boil. Remove from heat, cover and set aside for a minimum of 30 minutes and up to 2 hours. Strain milk mixture. In a small sauce pan, melt the butter, add the flour and mustard. Whisk until smooth and thick. Whisk milk into roux. Slowly bring to a boil stirring constantly. Simmer 2 minutes and remove from heat. Add cheese, half and half, nutmeg and salt and pepper to taste. Use sauce with seafood as desired.