This sauce makes the perfect seafood starter accompaniment for your Christmas Feast. It’s good with absolutely any seafood and any leftover sauce is also delicious with turkey so it’s well worth making.

The little pinch of cayenne doesn’t make things spicy so much as just brighten up the sauce. The main flavour here is the shallots, white wine and that punchy KEEN’S mustard powder you most definitely have hanging out in your pantry.

Top Tips:

• You can choose your desired sauce thickness by how much you reduce the liquid. In the images I’ve used it to ½ a cup before adding the cream. If you want it to be thicker then reduce to ⅓ cup.
• You can also control the mustard flavour. I like it to pop and love that hint of bitterness mustard has (especially with the sweetness of shellfish!), so I use 1 tsp. If you’re not sure, start with ½ tsp and increase after tasting.
• This sauce is perfect for those sensitive to garlic and onion,because you discard the flesh after the sauce has soaked up all that flavour. If you want the texture in your sauce you’re so welcome to leave it in. As always, you do you.
• It’s important to incorporate the butter slowly to make sure the sauce doesn’t split. Don’t boil it after the dairy has been added!

Ingredients

1 cup dry white wine

1 Tbs white wine vinegar

1 shallot, finely diced

2 cloves of garlic, finely diced

½ – 1 tsp KEEN’S Mustard Powder

A pinch of ground cayenne

½ cup cream

60g diced chilled butter

Salt to taste

1kg cooked prawns to serve + lemon and parsley or chives for dressing

Directions

Combine the white wine, vinegar and shallots in a small pot and bring to a boil. Simmer for 5 minutes and then add the garlic. Simmer for another ten minutes or until reduced to ⅓-½ cup of liquid (See note above but basically the more liquid the thinner the sauce).

Strain the shallots and garlic from the wine, and return the wine to the pan. Whisk in the cayenne and mustard powder. Bring back to a simmer and add the cream whisking as you go. Keep just below simmer and add the butter 1 cube at a time, whisking slowly to incorporate.

Once all the butter is incorporated, taste and adjust seasoning to your liking.

Serve at room temp.

HH. x

Post sponsored by the folks at KEEN’S