Free Recipe @ LovesCooking: Cream Of Shallots Sauce

You need flash installed to view this header!

Cream Of Shallots Sauce - Great Chefs: Date Added: 31 Dec 2009
Listed in: Basics Ingredients

8 oz Wine, white, dry

2 oz Juice, lemon

4 oz Cream, heavy

4 oz Butter

4 tb Shallots, chopped

Salt (to taste)

Pepper (to taste)

Oyster juice, from the -- shucked oysters

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. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

Recipe Pictures - Hover cursor to scroll if several images:

This recipe currently has 0 pictures.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.

Recipe Links:

Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version Liquid Conversions Weight Conversions Temperature Conversions Gas Mark Tables Vegetable Cooking Times Length Conversions