Shallot Cream Sauce
Shallot Cream Sauce is a rich, velvety sauce made by sautéing finely chopped shallots in butter, deglazing with white wine, and blending with heavy cream. Often seasoned with salt, pepper, and herbs, it pairs perfectly with meats, seafood, or pasta, adding a luxurious touch to any dish.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Whisk
- Measuring cups and spoons
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 shallots finely minced
- 2 cloves garlic minced (optional)
- ½ cup dry white wine or chicken/vegetable broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard optional, for depth of flavor
- Salt & black pepper to taste
- 1 teaspoon fresh thyme
- 1 tablespoon lemon juice optional, for brightness
- Fresh parsley finely chopped (optional, for garnish)
Instructions
- Heat the olive oil and butter over medium heat in a medium saucepan until the butter melts and begins to foam. Add the finely minced shallots and garlic (if using). Sauté until softened and fragrant, about 2-3 minutes.
- our in the dry white wine (or broth) and stir, scraping any browned bits from the bottom of the pan. Allow the mixture to simmer until the liquid reduces by half, concentrating the flavors.
- Reduce the heat to low and slowly add the heavy cream, stirring continuously to achieve a smooth consistency.
- Stir in the Dijon mustard (if using) and fresh thyme. Season with salt and freshly ground black pepper to taste.
- Remove the sauce from the heat and stir in the lemon juice (if using) to add a touch of brightness.
- Pour the sauce over your chosen dish and garnish with finely chopped fresh parsley, if desired.