Avery Island Sauce

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

4 tablespoons unsalted butter
2 cups chopped onions
1 tablespoon minced garlic
3 tablespoons Chef Paul Prudhomme's Herbal Pizza & Pasta Magic®
2 tablespoons Chef Paul Prudhomme's Seafood Magic®
1 teaspoon salt
1 cup all purpose flour
3½ cups seafood stock
3 cups shredded Monterrey Jack cheese
3 cups shredded Parmesan cheese
½ cup grated Romano cheese
1½ cups heavy cream
how to prepare

Melt the butter in a skillet over medium high heat. Add the onions and cook, stirring frequently, until the onions are translucent, about 4 minutes. Add the garlic, Herbal Pizza & Pasta, Seafood Magic® and salt. Stir well and lower the heat. Cook until the seasonings have darkened slightly, about 2 minutes. Add the flour. Stir until the white of the flour has disappeared. Add the stock and bring to a boil, stirring frequently until the sauce thickens, about 2 minutes. Add the cream and return to a boil, stirring constantly. Remove from heat and chill.

When cold, add the cheeses and stir to distribute evenly.