Crawfish Bordelaise Sauce

Recipe Ingredients

2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/2 cup	118ml	Dry red wine
1/4 lb	113g / 4oz	Crawfish tails
		Salt - to taste
4		Freshly-ground black pepper
1 1/2 cups	355ml	Veal stock reduction
2 tablespoons	30ml	Unsalted butter - at room temperature
1 tablespoon	15ml	Shaved green onions

Recipe Instructions

Saute the shallots and garlic in a small non-reactive saucepan, for 1 minute. Season with salt and pepper. Add the wine and bring to a boil. Add the crawfish and reseason. Bring back to a boil. Stir in the reduction and bring back to a boil. Reduce the heat and simmer, skimming off the fat and impurities several times for about 10 minutes. Turn up the heat to high, skim the remaining impurities from the top of the sauce, cook for 1 to 2 minutes. Mount in the butter until all is incorporated. Add the green onions and remove from heat.

This recipe yields about ?? cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2279 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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