Broussard Sauce Recipes

BROUSSARD'S SAUCE FOR STRAWBERRIES (SLIGHTLY ALTERED)

Steps:

• Cream softened cream cheese and sugar with mixer.
• Add the flavoring and half and half, along with the sherry if using it. Mix well.
• Chill at least a couple of hours and serve over cut up berries or fruit.

BASIC BROWN SAUCE

Steps:

• Saute onion in butter in a heavy skillet until onion is tender; discard onion. Cook butter over low heat until it begins to brown. Add flour, stirring until smooth ( I find that a whisk works best). Cook 1 minute, stirring constantly. Add bouillon granules, and gradually stir in water. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Serve with beef or pork.
• Bordelaise Sauce: Substitute 1/3 cup dry red wine for 1/3 cup of the water, and stir in 3/4 teaspoon dried parsley flakes and 1/4 teaspoon dried whole thyme; increase pepper to 1/4 teaspoon.
• Mushroom Brown Sauce: Saute 1/2 cup sliced mushrooms in 2 tablespoons butter; drain and stir into Basic Brown Sauce. Serve with beef.

BROUSSARD'S SHRIMP CHANDELEUR

Steps:

• First, make the cream sauce.
• Melt the butter in a small sauce pan, stir in the flour, and cook over medium low heat for about two minutes.
• Whick in the milk and cook another three to four minutes, blending thoroughly.
• Add the heavy cream, salt and pepper and cook another half minute.
• Set aside.
• Make the Shrimp.
• In a saute pan large enough to hold all the shrimp, melt the butter.
• Saute the green onion, mushrooms and prosciutto over medium-high heat for about five minutes.
• Add the shrimp, lower the heat and cook another five minutes.
• Continuing over low heat, blend in the cream sauce, the sherry and the paprika and cook for about ten minutes.
• Either serve immediately or place in individual ramekins and keep warm till you are ready to serve.

BROUSSARD SAUCE

Steps:

• Place all ingredients in food processor and process until smooth.
• Chill sauce at least an hour or until serving time.
• Serve with fresh fruit such as strawberries, bananas, melon, apple, etc.