Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 cup dry white wine
- 1 cup chicken or vegetable broth
- 1 tablespoon all-purpose flour
- 1/4 cup heavy cream
- Salt and pepper, to taste
Special equipment needed:
- Medium-sized saucepan
- Whisk
Step-by-step instructions:
1. Melt the butter in a medium-sized saucepan over medium heat.
2. Add the shallots and sauté for 2-3 minutes until they are translucent.
3. Pour in the white wine and broth and bring to a boil.
4. Reduce the heat to a simmer and let the mixture cook for 10-15 minutes until it has reduced by half.
5. In a small bowl, whisk together the flour and heavy cream until smooth.
6. Slowly pour the cream mixture into the saucepan, whisking constantly to prevent lumps from forming.
7. Continue to cook the sauce for another 5-10 minutes until it has thickened.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 1/2 cups of sauce, serving size varies
Nutritional information:
Serving size: 1/4 cup
Calories: 100
Fat: 7g
Carbohydrates: 4g
Protein: 1g
Substitutions for ingredients:
- Shallots can be substituted with onions or scallions.
- Dry white wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped fresh herbs such as thyme or parsley to the sauce for added flavor.
- Use red wine instead of white wine for a richer flavor.
- Add a teaspoon of Dijon mustard to the sauce for a tangy kick.
Tips and tricks:
- Be sure to whisk the cream mixture thoroughly to prevent lumps from forming in the sauce.
- If the sauce is too thick, add a little more broth or wine to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce over grilled chicken or fish, roasted vegetables, or pasta.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of grated Parmesan cheese.
Pairings:
Pair with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side of roasted potatoes or steamed vegetables.
Troubleshooting advice:
If the sauce is too thin, let it simmer for a few more minutes to thicken. If it is too thick, add a little more broth or wine to thin it out.
Food safety advice:
Be sure to cook the sauce to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Shallot sauce is a classic French sauce that has been used for centuries to add flavor to dishes.
Flavor profiles:
The sauce has a rich, savory flavor with a hint of sweetness from the shallots and white wine.
Serving suggestions:
Serve the sauce over grilled chicken or fish, roasted vegetables, or pasta.
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Region: French