Q:

How do you make scampi sauce?

A:

All you need for scampi sauce is 3 tablespoons of unsalted butter, 2 minced garlic cloves, 1/4 cup of dry white wine, salt and ground black pepper. This sauce is usually served with shrimp, pasta or rice as an accompaniment.

To make the scampi sauce, melt the butter in a frying pan at medium heat until foaming. Add the minced garlic and season with salt and pepper to taste. Reduce the heat and simmer for about 30 seconds, stirring occasionally, until the fragrances blend together. Add the white wine and cook the mixture for one minute or until the alcohol evaporates. Add shrimp and cook for an additional three to four minutes, until the shrimp is pink and opaque. Alternately, serve the sauce on the side as a complement to seafood or other white meats.

Sources:

  1. chow.com

Is this answer helpful?

Similar Questions

  • Q:

    How do you make black pepper sauce?

    A:

    Black pepper sauce for steaks is created with peppercorns, cognac and beef broth. Additional ingredients include garlic, shallots and cognac or brandy. The best sauce is made when using the same pan that the steaks were cooked in, which retains a small amount of fat.

    Full Answer >
    Filed Under:
  • Q:

    How do you make mumbo sauce?

    A:

    Mumbo sauce contains some variation of bottled hot sauce, vinegar, sugar and paprika that is stirred and simmered on the stove for about 20 minutes. There is no one way to make Mumbo sauce, which is a sweet, tangy, spicy sauce that has a flavor somewhere between barbecue sauce and ketchup.

    Full Answer >
    Filed Under:
  • Q:

    What is eel sauce?

    A:

    Eel sauce is called "nitsume" in Japan and is used with eel, shrimp and octopus dishes in Japanese cuisine. In Japanese, "nitsume" actually means "boiling down" and originally was made by simmering eels in a pot of water for several months until a thick glaze was all that was left.

    Full Answer >
    Filed Under:
  • Q:

    What is a Jardiniere sauce?

    A:

    Jardiniere sauce is the liquid component of a French vegetable stew of the same name. Its principal ingredients are carrots, turnips, cauliflower and onion. As the sliced vegetables cook, they release large amounts of water, which mingles with the spices, butter, meat stock and other ingredients in the pan. Cooks who prefer a thicker sauce add a slurry of water and flour during the final minutes of cooking.

    Full Answer >
    Filed Under:

Explore