Crawfish Bordelaise Sauce

Ingredients

• 1 tbs minced shallots
• 1 tbs minced garlic
• 1 tsp Cajun seasoning
• ½ C dry red wine
• ¼ lb crawfish tails
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cups Veal or Beef Glaze
• 1 tbs chopped green onions
• 2 tbs unsalted butter (at room temp)

Directions

1. Start Base: In a small nonreactive saucepan over high heat, combine shallots, garlic, and Cajun seasoning. Cook ~30 seconds, watching carefully to avoid burning.
2. Deglaze: Add wine and bring to a boil.
3. Add Crawfish: Stir in crawfish, salt, and pepper; return to a boil.
4. Glaze: Add the glaze and bring back to a boil.
5. Simmer: Reduce heat and simmer, skimming off fat and impurities as they rise.
6. Clarify: Increase heat to high, skim remaining impurities, and cook 1-2 minutes.
7. Finish: Add butter and whisk ~30 seconds, until fully incorporated.
8. Final Touch: Stir in green onions and remove from heat.

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