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20-Minute Shallot Cream Sauce
Serves 6
5 mins prep
15 mins cook
20 mins total
This thick and rich Shallot Cream Sauce is a delicious and easy way to add moisture and flavor to any dish! Great over veggies, fish, meat, and even on pasta or rice!
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Use a mortar and pestle to crush your peppercorns. If you don't have a mortar and pestle, place the peppercorns in a storage bag and use a rolling pin to crush (use a reusable storage bag for a more sustainable option!). Peel and dice your shallots, peel and mince your garlic, and finely chop your rosemary.
⅔ large shallots⅔ tablespoons chopped rosemary⅕ teaspoon whole peppercorns⅔ cloves garlicAdd the prepped peppercorns, shallots, garlic, and rosemary to a large saucepan or pot with the butter and salt. Sauté for about 5 minutes until shallots and garlic are tender.
⅕ teaspoon salt⅔ tablespoons unsalted butterAdd the flour and use a rubber whisk (preferred) or wooden spoon to mix the flour with the butter, forming a thick roux around the shallots, garlic, and rosemary.
⅔ tablespoons all-purpose flourAdd the Vermouth and whisk to combine, until the roux is integrated into the Vermouth. Continue to simmer until more of the liquid is absorbed.
⅕ cup VermouthTurn the heat off but keep the pan on the stove to use the residual heat. Slowly add the cream, stirring as you pour, and whisk to combine until smooth. If the sauce seems to thin, turn the heat back up to low and simmer, stirring frequently, until you reach desired consistency.
⅓ cup heavy whipping cream