Ingredients for Odessa Sauce For Seafood
- 8 oz cremini mushrooms
- 6 tablespoons butter
- 4 tablespoons all-purpose flour
- Dry White Wine
- Garlic Clove
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
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How to Make Odessa Sauce For Seafood
- Thinly slice 8 oz of cremini mushrooms and sauté in 2 tablespoons of butter or olive oil over medium heat until softened, about 5 minutes.
- In a small saucepan, melt 4 tablespoons of butter over low heat. Remove from heat and whisk in 4 tablespoons of all-purpose flour until smooth.
- Off the heat, whisk in 1/2 cup of dry white wine, 2 cloves minced garlic, 1 teaspoon of sugar, 1/4 teaspoon of white pepper, and 1/2 teaspoon of salt.
- Return the saucepan to medium heat and whisk constantly until the sauce comes to a boil and thickens, about 2-3 minutes.
- Reduce heat to low and simmer for 30 seconds. Remove from heat.
- Drain any excess liquid from the sautéed mushrooms and add them to the sauce.
- Stir gently to combine. Let cool slightly, then whisk in 1/2 cup of heavy cream.
- Stir in 2 tablespoons of chopped fresh parsley.
- Serve immediately over your favorite seafood and basmati rice. (Black pepper can be substituted for white pepper if desired.)
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
54g
Carbs
5g
