For your lasagna, spaghetti and pizza, this seafood sauce is delicious.
30 g (2 tablespoons) of butter
250 mL (1 cup) of sliced mushrooms
17.5 g (2 tablespoons of flour)
190 mL (3/4 cup) of milk
60 mL (1/4 cup) of cream 35%
5 mL [(1 teaspoon) of chicken stock
125 mL (1/2 cup) of water
1 mL (1/4 teaspoon) of salt
0.5 mL (1/8 teaspoon) of pepper
0.5 mL (1/8 teaspoon) of nutmeg
1 pinch of Cayenne pepper
60 g (¼ cup) of grated cheese
1 mL (¼ teaspoon) of lemon juice
125 mL (½ cup) of diced cooked lobster
125 mL (½ cup) of cooked shrimp
125 mL (½ cup) of cooked scallops
In a measuring cup, dissolve the chicken stock in water.
In a skillet, melt the butter and add the sliced mushrooms. Cook for 3 minutes, stirring constantly.
Sprinkle flour, remove from heat and add milk, cream, water (with chicken stock)
Simmer the sauce for a few minutes, then add the salt, pepper, nutmeg and Cayenne pepper.
Add grated cheese and lemon juice.
Stir in cooked lobster, cooked shrimp and scallops in the sauce.
Heat the sauce until it is warm.