- 1.5 oz (3 tbs) butter
- 2 tbs flour
- 2/3 cup shrimp stock
- 4 tbs sherry wine
- 2 tbs worcestershite sauce
- 1/2 tsps cayenne powder
- 1/4 tbs chicken base
- 1.5 oz swiss cheese
- 2/3 cup heavy cream
- Make a roux using butter and flour
- Boil shrimp stock then mix into roux
- Add sherry wine, worcestershire sauce, cayenne powder, and chicken base. Mix until well blended.
- Add swiss cheese then heavy cream and simmer for 5 minutes
Rip off of Papadeux's Yvette Sauce.