Sherry-Shallot Sauce

By lewolfe50

Ingredients

• 1/4 cup butter or margarine
• 1/2 cup thinly sliced shallots
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/3 cup medium or dry sherry or apple juice
• 1 1/2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

Preparation

Step 1

1.In 2-quart heavy saucepan, melt butter over medium heat. Cook and stir shallots in butter 7 to 10 minutes or until butter and shallots are deep golden brown. Stir in flour, salt, thyme and pepper. Continue to cook and stir 1 minute.

2.Gradually stir in sherry and chicken broth. Heat to boiling, stirring constantly; reduce heat to low. Cook and stir about 5 minutes longer or until gravy is thickened and flavors are blended.