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All right we are back with the coconut shrimp dipping sauce and in my non-stick Teflon sautee
pan here I started with some clarified butter and I got some fresh garlic in there and got
that nice and kind of nutty brown and as it started to get that nice golden color, I threw
in some fresh chopped basil. At that point, we folded in about a 2 ounce portion of mangochuney
and another 2 ounce portion or orange marmalade. We just kind of let this simmer on itself
and just kind of condensed. I got some heavy whipping cream here that I am fixing to add
into the mix. I got this on a very low heat so we've got this real syrupy kind of bisques
material in here. I'm going to add this heavy whipping cream, get that out of the way. I'm
just going to kind of stir this and incorporate the two together in such a way that the heavy
whipping cream was pretty much at room temp and it was a little cooler actually. It's
been out of the frig for a little while. I got my fire on a very low heat so we are just
going to bring this back up to just a little gentle simmer so all these ingredients can
actually incorporate amongst themselves and onto themselves if you will. I am going to
crank that fire up just a little bit and it's going to get nice and bubbly. At that point,
we are going to give it a little taste and the final element will be a white wine vinegar
that we will need to kind of cut through all these thick bisques flavors and it will be
a finished product so we will come back and show you that.