This is a simple sauce that goes well with most fish and shellfish. Double the recipe and it can also be tossed over pasta for a lighter alternative to Alfredo sauce.
Normally I finish the sauce with vodka, but dry vermouth works just as well. Stock made from shellfish can also be substituted for the chicken. Usually I like to pan sear the fish fillets, after dusting them with spices in butter, in a large sauté pan. After removing the cooked fillets make the sauce directly in the pan using the onion to loosen up any browned bits. Or the sauce can be started in a fresh pan with new butter.
Vodka Cream Sauce
- 1 cup chicken stock
- ½ cup heavy whipping cream
- 1 tbsp vodka
- 2 shallots minced
- 4-6 mushrooms cut in half and sliced paper thin
- 2 tbsp fresh basil
Melt 2 tbsp butter in a large frying pan and saute onion on medium until translucent. (Or cook fish in pan, remove and add onion plus extra butter if needed.) Add mushroom and cook till they begin to brown. Add chicken stock turn heat up to medium high and deglaze pan. Add basil and cook until reduced in half. Turn heat back down to medium and add cream. Cook until the sauce begins to thicken. Add vodka and cook until sauce thickens. Serve immediately.