Odessa Sauce For Seafood

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 7 ounces mushrooms, sliced (200 g)
• 2 ounces butter (60 g)
• 2 ounces flour (60 g)
• 1 cup dry wine (250 ml)
• 1 garlic clove, finely chopped
• 1 teaspoon sugar (5 ml)
• 1/4 teaspoon pepper
• 1/4 teaspoon salt (to taste)
• 1/2 cup cream, fresh (125 ml)
• 3 tablespoons parsley, finely chopped (45 ml)

Recipe

• 1 slice the mushroooms thinly, and fry lightly in some butter or a bit of oil. (you could use tinned, drained mushrooms).
• 2 melt butter in a small saucepan, and off the heat stir in the flour briskly with the back of a spoon until mixture is smooth.
• 3 keep off heat and mix in the wine, garlic, sugar, pepper and salt.
• 4 return to the hob, and whisk over medium heat until it reaches boiling point and thickens. simmer about 30 seconds, then take off heat.
• 5 drain any liquid off the mushrooms, and add mushrooms to the sauce.
• 6 stir to cool a little, and whisk in cream. add parsley last.
• 7 (it's a good idea to prepare the rice and seafood first, as this sauce can't wait too long in a warming oven. put the rice on a heated platter, arrange seafood or fish on top, and pour over the sauce).
• 8 *you can obviously use black pepper, but pepper has almost been forgotten and can be quite nice in this sauce.