Skip to Content
Home » Recipes » Copycat Recipes » Pappadeaux Yvette Sauce Recipe

Pappadeaux Yvette Sauce Recipe

You’re in for a treat with Pappadeaux’s Yvette Sauce.

This rich and creamy sauce, made with Swiss cheese, wine, lobster, mushrooms, and spinach, is absolutely divine.

I love how the flavors meld together, making it the perfect accompaniment for blackened or grilled fish fillets.

Be sure to sauté the mushrooms and spinach just until tender—this little trick really brings out their flavors.

It’s one of my favorite recipes to make, and I know you’ll enjoy it just as much as I do!

How to Make Pappadeaux Yvette Sauce Recipe

pappadeaux yvette sauce

Ingredients

  • 1 cup Shrimp Stock
  • 1/4 cup Sherry Wine
  • 2 tbsp Butter
  • 1 tbsp Flour
  • 1/4 cup Grated Cheese
  • 1 tbsp Worcestershire Sauce
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Chicken Base

Step-by-Step Instructions

Step 1:

Melt butter in a pan over medium heat.

Sprinkle in the flour and whisk to form a roux.

Cook the roux for 2-3 minutes until it starts to brown.

Step 2:

In a separate saucepan, bring the shrimp stock to a boil.

Remove from heat and let it cool slightly.

Step 3:

Slowly add the warmed shrimp stock to the roux while whisking constantly.

Ensure the mix is smooth without any lumps.

Step 4:

Add the sherry wine, Worcestershire sauce, and cayenne pepper to the mixture.

Continue to whisk until well blended.

Step 5:

Gradually add the grated cheese in small pieces.

Whisk continuously to melt and integrate the cheese until the sauce is smooth.

Step 6:

Add the chicken base and blend thoroughly.

Let the sauce simmer for a few minutes to thicken to your desired consistency.

Tips and Tricks for Making This Recipe

Use Fresh Shrimp Stock

Using fresh shrimp stock, if available, significantly enhances the flavor of the sauce.

Control the Heat

Keep a close eye on the heat to prevent the roux from burning; medium heat works best.

Constant Whisking

Whisking continuously is key to avoiding lumps in your sauce and ensuring a smooth texture.

Opt For Quality Sherry

Choosing a good quality sherry wine can make a noticeable difference in the sauce’s taste.

What to Serve with Pappadeaux Yvette Sauce

Dirty Rice

Dirty rice is a classic side that can beautifully complement the rich and creamy Yvette Sauce.

The savory and spicy flavors of the rice match perfectly with the seafood.

Steamed Vegetables

A mix of vegetables like broccoli, carrots, and green beans, lightly steamed, can add a fresh and healthy element to your meal.

The bright and crisp veggies provide a wonderful contrast to the decadent sauce.

Garlic Bread

You can serve garlic bread to soak up every bit of that delicious Yvette Sauce.

It’s also a nice way to add some crispy texture to your meal.

Roasted Brussel Sprouts

Try roasted Brussels sprouts with a hint of balsamic glaze.

Their slight bitterness pairs uniquely with the creamy Yvette Sauce, creating a balanced palate.

Variations and Substitutions

Different Seafood Options

You can swap shrimp for scallops or crabmeat if you prefer other types of shellfish.

Lobster can be substituted with chunks of fresh fish like salmon or cod.

Alternative Seasonings

If you don’t have Cajun seasoning on hand, use a combination of paprika, garlic powder, onion powder, and a bit of cayenne pepper.

For a milder taste, reduce the amount of cayenne pepper in the recipe.

Non-Alcoholic Version

Replace the sherry wine with a mix of apple cider vinegar and water for a non-alcoholic option.

White grape juice can also be a good substitute for the sherry, keeping the sweet note in the sauce.

Dairy-Free and Vegan

Use a plant-based butter and dairy-free cheese to make the sauce vegan.

Instead of shrimp stock, use a rich vegetable broth to maintain the sauce’s depth of flavor.

How to Store Leftover Pappadeaux Yvette Sauce

Storing leftover Pappadeaux Yvette Sauce properly will keep it fresh and delicious for your next meal!

Refrigeration

Place your leftover sauce in an airtight container.

Refrigerate promptly to keep it safe and to preserve its flavor.

Use the refrigerated sauce within 2-3 days to enjoy the best quality.

Freezing

Freezing is a great option to extend the life of your sauce.

Pour the sauce into freezer-safe containers or bags, leaving some space for expansion.

Label with the date, and store in the freezer for up to 3 months.

When ready to use, defrost it in the fridge overnight.

Checking for Freshness

Always check for signs of spoilage before using leftover sauce.

Look for mold or off smells, which indicate it’s time to discard the sauce.

Common Mistakes to Avoid

One common mistake is not whisking the shrimp stock into the roux gradually.

Adding the stock too quickly can result in a lumpy sauce that doesn’t achieve the desired smooth consistency.

Take your time and whisk slowly for best results!

Another mistake is overcooking the shrimp before adding the other ingredients.

It’s easy to go overboard here! Sauté the shrimp until they’re just three-quarters done, then add the lobster and vegetables.

Otherwise, you’ll end up with rubbery shrimp.

Failing to incorporate the cheese slowly can also be an issue.

Add the cheese in small pieces and whisk continuously until it’s fully melted and smooth.

This prevents clumping and helps the sauce maintain a creamy texture.

pappadeaux yvette sauce

Pappadeaux Yvette Sauce Recipe

You're in for a treat with Pappadeaux's Yvette Sauce.
This rich and creamy sauce, made with Swiss cheese, wine, lobster, mushrooms, and spinach, is absolutely divine.
I love how the flavors meld together, making it the perfect accompaniment for blackened or grilled fish fillets.
Be sure to sauté the mushrooms and spinach just until tender—this little trick really brings out their flavors.
It’s one of my favorite recipes to make, and I know you’ll enjoy it just as much as I do!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Sauce
Servings 4
Ingredients
  
  • 1 cup Shrimp Stock
  • 1/4 cup Sherry Wine
  • 2 tbsp Butter
  • 1 tbsp Flour
  • 1/4 cup Grated Cheese
  • 1 tbsp Worcestershire Sauce
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Chicken Base
Instructions
 
  • Melt butter in a pan over medium heat.
  • Sprinkle in the flour and whisk to form a roux.
  • Cook the roux for 2-3 minutes until it starts to brown.
  • In a separate saucepan, bring the shrimp stock to a boil.
  • Remove from heat and let it cool slightly.
  • Slowly add the warmed shrimp stock to the roux while whisking constantly.
  • Ensure the mix is smooth without any lumps.
  • Add the sherry wine, Worcestershire sauce, and cayenne pepper to the mixture.
  • Continue to whisk until well blended.
  • Gradually add the grated cheese in small pieces.
  • Whisk continuously to melt and integrate the cheese until the sauce is smooth.
  • Add the chicken base and blend thoroughly.
  • Let the sauce simmer for a few minutes to thicken to your desired consistency.

Do you like this recipe or these cooking tips?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Passionate chef, in love with everything related to food and cooking it to perfection!
Latest posts by Michael Cook (see all)
(Visited 62 times, 1 visits today)

DMCA.com Protection Status