Cream of Shallots Sauce
Yield
2 cupsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
wine
white, dry |
|
| 2 | ounces |
lemon juice
|
|
| 4 | ounces |
heavy whipping cream
|
|
| 4 | ounces |
butter
|
|
| 4 | tablespoons |
shallots
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
oyster juice
from the shucked oysters |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
wine
white, dry |
|
| 57.8 | ml/g |
lemon juice
|
|
| 115.6 | ml/g |
heavy whipping cream
|
|
| 115.6 | ml/g |
butter
|
|
| 6E+1 | ml |
shallots
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
oyster juice
from the shucked oysters |
* |
Directions
In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated.
Add the cream and bring to a strong boil, whisking constantly.
Whip in the small pieces of butter until melted.
Remove from heat.
Season to taste with salt and pepper.
Strain through fine sieve into another pan and keep warm.
