This sherry sauce is a quick and easy pan sauce that can go over so many different dishes, but is especially nice with crab cakes.
Jump to Recipe (or scroll for photos and riveting information...)You will see this sherry sauce drizzled on top of crab cakes here, but it would also be delicious on some sautéed chicken breasts, pan-fried pork chops or even a hearty fish fillet. Straining the sauce at the end will make it elegant and smooth, but if you’re fine with the finely diced shallot in the sauce and don’t mind that texture, you can skip the straining step and serve it as is. It all depends on the occasion.
Melt 1 tablespoon of butter in a small saucepan over medium heat. Sauté the shallot until it just starts to brown. Pour in the sherry and scrape up any brown bits on the bottom of the pan. Simmer until the liquid has reduced by half. Add the heavy cream and Dijon mustard and continue to simmer until the sauce thickens. Season to taste with salt and freshly ground black pepper.
If you want a very smooth sauce, strain the sauce through a fine strainer before proceeding. Otherwise, just stir in the remaining butter and tarragon and serve.
Hi! What fresh herb could use in place of tarragon? I live in a small town snd Unfortunately, Grocery store is out. THANK YOU!
Hi Elizabeth, You could use any fresh herb that you like. Chives or parsley would be nice.
I am going to make this recipe but don’t understand. It says melt the butter and add shallots. At the end it says add the butter. There is only one TBS of butter for the whole recipe.