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Shallot Cream Sauce


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  • 6 Medium Shallots, Ends Cut, Not Peeled
  • 1/3 C Heavy Cream
  • 1 t Fresh Lemon Juice
  • 1 t Dijon Mustard
  • 1/4 t Thyme
  • Kosher Salt
  • Salt & Pepper


Servings 4


Step 1

Preheat Oven 350F

1/2" Layer Kosher Salt in Baking Dish. Arrange Shallots on Salt, Bake 30 Minutes Until Soft.

Remove from Oven, Allow to Cool, Peel and Place in Blender. Add Cream, Juice, Dijon & Thyme. Puree Until Smooth.

Transfer to Sauce Pan, Simmer. Salt & Pepper to Taste.

Serve Hot over Fish, Steak, Asparagus, etc.


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