Recipe: Orleans Pirogue Sauce | Gordon Food Service

Name: Recipe: Orleans Pirogue Sauce | Gordon Food Service
Ingredients: 4 oz. GFS Unsalted Butter; 2 oz. Vidalia Onions, finely diced; 1 oz. Markon Jumbo Celery, finely diced; 1 oz. Green Peppers, finely diced; ¼ oz. Markon Ready-Set-Serve Peeled Garlic; ¼ oz. Trade East Cajun Seasoning; 4 oz. Dry White WIne; ¾ c. All-Purpose Flour, sifted; 32 oz. Recipe: Lobster Fumet (see below); 16 oz. Gordon Choice Heavy Whipping Cream; 4 oz. Gran Sazón Parmesan Cheese, grated

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1. Heat a heavy-bottomed sauce pan to medium heat and add the butter. 2. When the butter begins to foam slightly, add the onion, celery, green pepper, garlic

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Ingredients

4 oz. GFS Unsalted Butter
2 oz. Vidalia Onions, finely diced
1 oz. Markon Jumbo Celery, finely diced
1 oz. Green Peppers, finely diced
¼ oz. Markon Ready-Set-Serve Peeled Garlic
¼ oz. Trade East Cajun Seasoning
4 oz. Dry White WIne
¾ c. All-Purpose Flour, sifted
32 oz. Recipe: Lobster Fumet (see below)
16 oz. Gordon Choice Heavy Whipping Cream
4 oz. Gran Sazón Parmesan Cheese, grated

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