This velvety Shallot Cream Sauce is a sauce that is luxurious without being over-the-top, and wonderfully easy to make. It’s the kind of sauce that instantly dresses up whatever it touches, whether you spoon it over seared steak, roasted salmon, pork tenderloin, or grilled chicken. The texture is silky, the flavour deep and it adds a lovely finishing touch that makes even a simple meal feel special. It’s one of those little kitchen secrets that delivers big payoff with very little effort.
Ingredients
- 1 tbsp unsalted butter
- 1 whole shallot peeled and finely chopped
- 1/4 tsp turmeric
- 1/2 tsp Dijon mustard
- 1/3 cup dry white wine
- 3/4 cup heavy cream
- 1 lemon halved
- kosher salt and freshly ground black pepper
Instructions
- Gather all ingredients before starting the recipe.
- Melt 1 tbsp unsalted butter in a medium sized saucepan over medium heat.
- Add 1 whole shallot, chopped and sauté, covered, until the shallots are softened.
- Add 1/4 tsp turmeric 1/2 tsp Dijon mustard, stir to combine. Add 1/3 cup dry white wine and reduce for one minute.
- Add juice from 1/2 of a lemon and season with kosher salt and freshly ground black pepper.
- Add 3/4 cup heavy cream and stir to combine. Reduce heat to medium low and simmer until the cream thickens about 15 minutes.
