Yield: 1 pint
Ingredients:
Shallots, minced 1 tsp
Sherry Wine 1/4 cup
Heavy Cream 1 1/4 cups
Tabasco Sauce 1/8th tsp
Mustard, Dry 1/2 tsp
Salt 1/4 tsp
White Pepper 1/8th tsp
Tomato Paste 2 Tbsp
Roux 1 oz
Swiss Cheese, grated 1 oz.
Parmesan Cheese 1 oz.
Procedure:
Combine shallots and sherry in saucepan and reduce by half.
Add heavy cream, tomato paste and spices, whisk together and gently bring to boil.
Add roux, whisking to mix completely.
Reduce to simmer and cook 3 minutes while stirring.
Stir in Swiss and parmesan to melt.
Remove from heat.
Notes:
Be cautious, sauce will easily scorch, stir often.
If sauce separates, add a small amount of heavy cream and stir.
Recipe Type: AuthenticIngredients:
Shallots, minced 1 tsp
Sherry Wine 1/4 cup
Heavy Cream 1 1/4 cups
Tabasco Sauce 1/8th tsp
Mustard, Dry 1/2 tsp
Salt 1/4 tsp
White Pepper 1/8th tsp
Tomato Paste 2 Tbsp
Roux 1 oz
Swiss Cheese, grated 1 oz.
Parmesan Cheese 1 oz.
Procedure:
Combine shallots and sherry in saucepan and reduce by half.
Add heavy cream, tomato paste and spices, whisk together and gently bring to boil.
Add roux, whisking to mix completely.
Reduce to simmer and cook 3 minutes while stirring.
Stir in Swiss and parmesan to melt.
Remove from heat.
Notes:
Be cautious, sauce will easily scorch, stir often.
If sauce separates, add a small amount of heavy cream and stir.
Recipe Author: Executive Chef Gerald Bonsey CEC, AAC
Restaurant: The York Harbor Inn
Source: http://www.yorkharborinn.com/media/docs/library/Thermidor_Sauce.pdf