Ingredients
5 oz Supreme Sauce
3 pt Milk
2 tbsp Butter
3 tbsp Shallots, chopped
4 tbsp Ginger, chopped
1 cup White wine
1 tbsp Lime juice
3 oz Heavy cream
Hacomat, to taste
White Pepper, to taste
Preparation
Bring two pints of milk to a boil. Blend Bechamel (White Sauce) with 1 pint of milk and add to above boiling milk. Bring to second boil. Saute shallots and ginger in butter. Lightly de-glaze with the white wine. Reduce by half. Add the chicken veloute. Add chicken stock to adjust consistency, simmer for 10 minutes. Add lime juice and cream. Simmer 5 minutes, skimming and adjust seasonings. Strain and hold in steam table. Lightly top off with butter to avoid a skin from forming.
Specialty Ingredients
#513 HACO-Swiss HACOMAT
#609 Haco-Swiss Bechamel (White Sauce)
