Basic Crab Pan Sauce and variations

By norsegal8

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup minced fennel bulb
• 1 teaspoon crushed red pepper flakes
• Leaves from 1 sprig fresh thyme
• Leaves from 1 sprig fresh tarragon
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup dry vermouth
• 1 cup Basic Crab Stock

Details

Servings 1

Preparation

Step 1

1. Heat the oil in a small skillet over moderate heat. Add the onions, garlic, fennel, and pepper flakes. Cook the vegetables, stirring often, for 3 minutes.

2. Add the thyme, tarragon, bay leaf, cream, vermouth, and stock, increase the heat to high, and reduce the sauce by half, 10 to 12 minutes. Strain sauce.

CHICKEN PAN SAUCE
Substitute chicken stock for the crab stock.

SHELLFISH PAN SAUCE
Subitute shellfish stock for the crab stock.

FISH PAN SAUCE
Substitute fish stock for the crab stock.