Yvette Sauce

Updated: Sep 1

Our Yvette sauce is spectacuar over any seaffod, pasta or holds its own when paired with white wine and bread. The diverse spices and ability to season to your taste is guaranteed to make you smile.......so add your own twist to create you signature rendition of this universal favorite.



2/3 Cup Select Spice Garlic Sauce

½ Cup Flower

2 2/3 Cups Shrimp Stock

1 Ounce Sherry Wine

½ Ounce Worcestershire Sauce

2 ½ Teaspoons Cayenne Pepper

1 Tablespoons Chicken Base

6 Ounces Shaved Swiss Cheese

2 2/3 Cups Heavy Cream


Melt butter in saucepan and thereafter add flour and whisk until smooth. Cook 3-4 minutes, stirring frequently. In a separate pan bring water and seafood shells, i.e., shrimp, crab, lobster, to boil to create stock and then remove from heat. While whisking slowly add stock to roux and whisk until smooth. Add Sherry wine, Worcestershire, cayenne pepper and chicken base, cheese and whisk until fully blended and blended. Add heavy cream a whisk until combined and allow to simmer for 5 minutes.


¼ Cup Garlic Sauce

½ Pound Peeled Diced Shrimp

½ Pound Peeled Crawfish

½ Pound Lobster or Crab

1 Cup Chopped Sauteed Mushrooms

2 Cups Spinach

FOR SERVING OVER SALMON, FISH, GRITS OR DIRTY RICE Place garlic sauce in pan and sautéed’ over medium heat. Add shrimp, crawfish, lobster, crab, cooked mushrooms, and spinach in pan and heat for 1 minute. Add Yvette Sauce and stir well. Pour sauce over fish, salmon, grits, dirty rice or desired dish. Garnish with parsley or diced scallions.


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