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Recipe : ** Creamy Shallot Sauce

Creamy Shallot Sauce
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Course:
Sauce

Practical information

  • Prep time
    20 min
  • Cooking
    1 h
  • Ready in
    1 h 20
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 4 tablespoons cider vinegar
  • 2 tablespoons heavy cream
  • salt and fresh, finely ground white pepper, to taste
  • 2 tablespoons chilled butter, diced
  • 200 g shallots

  • Recipe preparation steps

  • 1
    Peel the shallots and trim the loose roots. Place the shallots in a sauce pan along with the vinegar. Add sufficient water to the sauce pan so that the shallots are covered. Cover the sauce pan and poach the shallots until they are very tender, about 1 hour.
  • 2
    Drain the shallots well. Trim the remnants of the roots from the cooked shallots. Using a food mill with a fine screen, purée the shallots. If the purée seems fibrous, force the purée through a fine sieve. A smooth sauce requires a very smooth purée.
  • 3
    The final yield should be about 150 grams. The shallot sauce can be prepared through this step a day in advance.
  • 4
    Mix the shallot purée with the cream, salt, and pepper. Set the mixture aside until needed. To finish the sauce, place the shallot mixture in the top of a double boiler over rapidly boiling water, and whisk in the chilled butter. If not using the sauce right away, keep it warm over barely simmering water until needed. Do not allow the sauce to dry out.
  • Ready !