Cream of Shallots Sauce

Straight from the San Francisco fine dining playbook, this cream of shallots sauce is the kind of thing that makes a simple piece of fish unforgettable.

Shallots, white wine, oyster liquor, and lemon juice reduce down until nearly dry, concentrating every bit of flavor into a potent base.

Then heavy cream and cold butter get whisked in to create a glossy, luxurious sauce that clings to whatever it touches.

Strain it, keep it warm, and drizzle it over oysters, seared scallops, or pan-roasted halibut.

Chef Tips

• Cut the butter into small cold cubes and whisk them in one at a time off the heat for the silkiest emulsion.
• Reduce the wine mixture until it’s nearly a glaze before adding cream; this concentrates flavor and prevents a boozy taste.
• If you don’t have oyster juice, substitute bottled clam juice for a similar briny depth.
• This sauce doesn’t hold well for long, so make it just before serving for the best texture.