Butter-Rum Seafood Sauce |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Drum NY |
| Recipe: |
1-1/2 cups fish stock
1 tbsp golden rum
1 tbsp all-purpose flour combined with 1 tbsp melted butter
1 tsp salt
1 tsp black pepper
chopped parsley for garnish
Procedure:
Bring the stock and rum to a boil. Turn the heat to low and whisk in the flour-butter mixture, a little at a time, until the sauce thickens. Turn the heat to medium-low and cook for 5 minutes, stirring constantly. Add the salt and pepper. Add parsley for garnish.
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