Recipe: Yvette Sauce from Pappadeux

Dan,
I found this on Atlanta's Channel 11 T.V. Station Web site. Hope its what you are looking for.

Julie

Yvette Sauce from Pappadeux

2 lbs. Unsalted butter
2 oz. Grill butter
3 oz. Yvette
3 shrimp
1 gallon shrimp stock
1 1/2 oz mushrooms,sliced and cooked
1/4 cup Worchestire sauce
1 oz. Chopped lobster
5 tbsp. Cayenne pepper
2 1/2 lbs. Swiss cheese
1/4 oz. Spinach, chopped
6 oz. Dirty rice
Yvette sauce ingredients
1/3 cup chicken base
1 fresh fish filet
4 qts. Heavy cream
3 cups flour
1/2 cup sherry wine

1. Place 2 oz. of grill butter in saute pan and heat.
2. Add shrimp and saute until 3/4 done.
3. Place pre-bagged lobster, mushrooms, and spinach in pan and heat for 30 seconds. Drain butter.
4. Add Yvette sauce and toss.
5. Place prepared fish fillet on a plate with 6oz. dirty rice
6. Pour sauce over the middle 2/3's of the fish. Use a spatula to remove all of the sauce from the pan.Garnish with 1/2 oz. Spicy pecans over the top of sauce.
7. Garnish the fish with parsley and the dirty rice with chives. Plate the dish with kale and a lemon wedge.

Yvette sauce preparation
1. Melt butter in a sauce pan.
2. Add flour and whisk smooth. Cook for 3-4 minutes, stirring frequently.
3. In a separate pan, bring the shrimp stock to a boil and remove from heat.
4. While whisking, slowly add shrimp stock to roux and whisk until smooth.
5. Add sherry wine. Add Worchestire sauce, cayenne
pepper and chicken base then blend.
6. Add cheese in small pieces and whisk until all is melted and smooth.
7. Add heavy cream and whisk. Let simmer for 5
minutes.
8. Starin through a china cup into a clear container and place in refrigerator.
(sauce yields 3 gallon, adjust according to desierd serving)

Source: Pappadeux