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Old 07-24-2006, 06:10 PM   #11
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Nope, I have nothing against Sara.

Making your sauce thicker? I'd say making a roux with your butter and the wine and letting it cook a little before you add all the other stuff.

ironchef will probably correct me, as he is the sauce meister around here,, but that's my two cents.
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Old 07-24-2006, 06:38 PM   #12
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At my restaurant, I use a peach and bell pepper chutney. People love it.

For crabcake sandwiches, basil and keylime aioli.
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Old 07-24-2006, 06:57 PM   #13
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How about a remoulade made with a good quality mayo, some crushed garlic, lemon zest and green onion?
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Old 07-24-2006, 07:23 PM   #14
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Ironchef, thanks for those links. The one with the simple crab cakes and two sauces went into my files.
I'd probably go with a simple coctail sauce, though.

A thought struck me...if the crab cakes are hot and spicy, what about a bleu cheese dip? I make a bleu cheese salad dressing by simply combining the crumbled cheese with Miracle Whip Lite (you could use mayo or sour cream), a shot of Worchester Sauce, and then thin it to the desired consistancy with milk.
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Old 07-25-2006, 12:47 AM   #15
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Quote:
Originally Posted by SharonT
Oh, oh. sounds like a grudge

Well, I think it is Only thing is, it's never quite as thick as I'd like. Any suggestions?
Reduce the wine further before adding the cream.

Reduce the cream more.

Whisk in more than 2 Tb of butter.
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Old 07-25-2006, 12:56 AM   #16
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I think you're right... I need to be more patient when doing this sauce... Thanks.
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Old 07-25-2006, 02:52 AM   #17
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Quote:
Originally Posted by VeraBlue
How about a remoulade made with a good quality mayo, some crushed garlic, lemon zest and green onion?
I second that!!!
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Old 07-25-2006, 04:23 AM   #18
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Quote:
Originally Posted by mudbug
Nope, I have nothing against Sara.

Making your sauce thicker? I'd say making a roux with your butter and the wine and letting it cook a little before you add all the other stuff.

ironchef will probably correct me, as he is the sauce meister around here,, but that's my two cents.
Aw c'mon 'Bug. You're hurting what little feelings I have left.

But if you want to use the existing ingredients, Andy more or less nailed it. What thickens a sauce of this type is the relationship between the acid and fat. The problem with Sara's recipe is that if you want a thicker consistency, the wine is not reduced enough which means that there is not a high enough level of acidic concentration to thicken the fat that is being added. I would take the reduction down to at least 4 Tbsp. or 1/4 cup. Then add the cream, and reduce that by half until you get approximately 1/2 cup of liquid. Off the heat, whisk in 6 Tbsp. of very cold, unsalted butter cut into 1" cubes, 1-2 cubes at a time until all of the butter is emulsified. Season to taste with salt and pepper.
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Old 07-25-2006, 07:14 AM   #19
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Commander's Palace serves a Crystal beurre blanc with theirs. I like the idea of remoulade also.
Put your crab cakes on a fried green tomato for service. Either of these sauces would really finish it out nicely!

I also had some chimmichurri sauce on a fried green tomato the other day that was surprisingly delicious and so pretty with its intense green on the golden crust.
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Old 07-25-2006, 07:33 AM   #20
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This conversation came up in another forum. I suggested a chipotle aļoli by finely mincing the chipotle and using some of the accompanying adobo sauce. Combine that to your favorite aļoli recipe.

Ciao,
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