Pappadeaux Alexander Sauce Recipe
The Pappadeaux Alexander Sauce Recipe is a creamy, seafood-inspired delight. This sauce blends butter, white wine, and heavy cream with spices.
Ingredients
- 1/4 cup unsalted butter
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- 1/4 teaspoon white pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 cup heavy cream
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup seafood stock shrimp or crab
- Salt to taste
- 1 tablespoon chopped fresh parsley
- 1/2 cup lump crab meat optional
- 1 tablespoon all-purpose flour optional for thickening
Instructions
- Melt butter in a saucepan over medium heat.
- Add shallots and garlic; sauté for 2 minutes.
- Pour in white wine and reduce by half.
- Stir in paprika, cayenne, and white pepper.
- Add seafood stock and simmer for 3 minutes.
- Slowly whisk in heavy cream until well combined.
- Add lemon zest and lemon juice; stir gently.
- Let sauce simmer and thicken slightly.
- Add salt and parsley to enhance the taste.
- Stir in lump crab meat if using.
- For thicker sauce, whisk flour with water.
- Add flour slurry slowly; cook 2 minutes more.
- Strain sauce for smoothness (optional).
- Serve warm over your favorite seafood dishes.
Notes
- Use fresh crab for better flavor depth.
- Don't overcook cream or it will curdle.
- White wine should be dry, not sweet.
- Stir constantly for a lump-free sauce.
- Add flour slowly to avoid clumping.
- Taste as you go for seasoning control.
- Use low heat to avoid burning garlic.
- Refrigerate leftovers for up to three days.