🫙 From the Spice Rack
Cream Of Shallots Sauce - Great Chefs
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 saucep...
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Ingredients5 items
Ingredients
- 8ozwine, white, dry
- 2ozjuice, lemon
- 4ozcream, heavy
- 4ozbutter
- 4tb shallots, chopped
Directions
- 1
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,
- 2
Add the cream and bring to a strong boil, whisking constantly
- 3
Whip in the small pieces of butter until melted
- 4
Remove from heat
- 5
Season to taste with salt and pepper
- 6
Strain through fine sieve into another pan and keep warm
- 7
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA