ROSEMARY-BUTTER SAUCE
A light, nice sauce that is a perfect addition to Parmesan chicken instead of the typical marinara sauce. Also goes nicely over garlic mashed potatoes.
Provided by Lindsay
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 3.1 g, Cholesterol 71.3 mg, Fat 22.5 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 14.1 g, Sodium 95.6 mg, Sugar 0.6 g
GARLIC BUTTER SAUCE I
A rich, buttery sauce for pasta with herbs and garlic. Great with grated Parmesan or Romano cheese. Try serving it over your favorite pasta. Easy to double or triple.
Provided by Christine
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Yield 1
Number Of Ingredients 4
Steps:
- In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through.
- Serve warm.
Nutrition Facts : Calories 559 calories, Carbohydrate 3.7 g, Cholesterol 162.7 mg, Fat 61.7 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 39 g, Sodium 437.2 mg, Sugar 0.2 g
BUTTER SAUCE WITH SHALLOTS AND WINE
This sauce is similar to a bearnaise and good served with broiled fish or any broiled or roasted meat.
Provided by threeovens
Categories Sauces
Time 20m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine shallots and wine in a small saucepan. Boil, and cook until liquid evaporates being careful not to burn shallots. Remove from heat and allow to cool about 3 minutes, stirring occasionally.
- Add butter and olive oil to saucepan and whisk until it becomes thickened. If the pan is too hot the butter will curdle. Serve.
Nutrition Facts : Calories 154.1, Fat 16.7, SaturatedFat 6.1, Cholesterol 20.4, Sodium 55.4, Carbohydrate 0.8, Sugar 0.1, Protein 0.2
CREAMY BREAD & SHALLOT SAUCE
This hearty roast dinner accompaniment is flavoured with cloves, bay leaves and nutmeg- great with chicken or turkey and smothered in gravy
Provided by Sara Buenfeld
Categories Condiment
Time 35m
Number Of Ingredients 8
Steps:
- Melt the butter in a deep non-stick pan. Add the shallots, cloves and bay leaves, and gently cook for 10 mins over a low heat until the shallots are soft and colouring a little. Pour in the milk, then part-cover the pan and leave to simmer on a very low heat for 10 mins.
- Remove the cloves, then add the bread and cream to the shallot mixture. Grate in half the nutmeg, then cook for 5 mins, or until the bread absorbs the milk and starts to break down a little but still has a texture. Can be made 1 day ahead (you may need to thin with a little milk). Grate over the remaining nutmeg to serve.
Nutrition Facts : Calories 198 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
BUTTERY SHALLOT BREAD SAUCE
This bread sauce has flavour layered up from the very start ,with almost-melting shallots, herbs and spices
Provided by Jane Hornby
Categories Condiment, Lunch
Time 45m
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a pan, then add the shallots, cloves, thyme and bay and cook very, very gently for 15 mins until soft, translucent and pale golden.
- Remove the cloves, add the milk and pepper, then bring to a gentle simmer for 10 mins. Stir in the breadcrumbs, give it another 5 mins or so over a very low heat until the bread has plumped up nicely, then stir in the cream and nutmeg. Fish out the stalks from the thyme - the leaves will have fallen off. Season to taste. To serve, grate over a little more nutmeg, drizzle with a little more cream and decorate with a bay leaf.
Nutrition Facts : Calories 174 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium
HALIBUT WITH SHALLOT BUTTER SAUCE
Halibut with Shallot Butter Sauce is a springtime favorite that profits from a dash of Pernod. The dish is topped off with a traditional European shallot butter sauce, made with wine vinegar, white wine and Pernod®, which adds a much-needed subtle kick to the mild flavor of halibut.
Provided by sbigelow
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the stock in a wide shallow pan and bring to a simmer. Slide in the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce.
- Place the shallots in a small pan with the wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat. Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod®, salt and pepper, and a tablespoon of fish cooking liquid.
- Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.
Nutrition Facts : Calories 508.9, Fat 27.9, SaturatedFat 15.4, Cholesterol 117, Sodium 283.4, Carbohydrate 6, Sugar 1, Protein 39.1
MUSHROOM CREAM SAUCE WITH SHALLOTS
This is one of my favorite sauce recipes. It is the best cream sauce you will ever have.
Provided by Elle Mcgrath
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
- Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 4.1 g, Cholesterol 40.2 mg, Fat 11.1 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 6.9 g, Sodium 454.4 mg, Sugar 0.5 g
SHALLOT BUTTER
Categories Condiment/Spread Dairy Quick & Easy Shallot Bon Appétit
Yield Makes about 2 1/4 cups
Number Of Ingredients 2
Steps:
- Combine butter and shallots in small saucepan. Stir over low heat until butter melts. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, stir over low heat until butter melts; keep warm.)
SHALLOT-BRANDY SAUCE
Make this shallot-brandy sauce to accompany our Beef Tenderloin with Mushrooms and Thyme.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.
SHALLOT SAGE BREAD
Make and share this Shallot Sage Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a skillet melt the 1 tbsp butter,cook shallots 2-3 minutes or until translucent.
- Set aside.
- In a large mixing bowl,stir together 2 cups of the flour,yeast and sage,set aside.
- Heat and stir water,butter,sugar and salt just until warm (120-130) and butter almost melts.
- Add shallots and water mixture to flour mixture.
- Beat with electric mixer on low speed 30 seconds,scraping bowl.
- Beat on high speed 3 minutes.
- Stir in as much of the remaning flour as you can.
- Turn dough out onto lightly floured surface.
- Knead in enough of the remaning flour to make a moderately soft dough that is smooth and elastic.
- Shape into a ball.
- Place dough in a lightly greased bowl,turning once.
- Cover and let rise in warm place until double,about 1 hour.
- Punch dough down.
- Turn dough onto lightly floured surface.
- Divide in half.
- Cover,let rest 10 minutes.
- Grease 2 baking sheets,set adide.
- Shape each half of the dough into a 6 inch round loaf,tucking edged beneath.
- With a sharp knife make 3 wvwnly spaced 3 inch cuts toward center of rounds.
- Place rounds on prepared baking sheets.
- Cover and let rise in warm place until nearly double,30-40 minutes.
- Bake in 375 oven 40 minutes.
- Remove from pans and cool on racks.
Nutrition Facts : Calories 1793.5, Fat 27.5, SaturatedFat 15.3, Cholesterol 61.1, Sodium 767.9, Carbohydrate 334.9, Fiber 12.8, Sugar 13.7, Protein 46.3
BLUE CHEESE & SHALLOT BREAD
You'll definitely want to cut yourself a thick slice of this savory, cheesy bread. The robust flavors will have everyone asking for the recipe! Rita Rowland Auburn, Kentucky
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a small skillet, saute shallots in butter until tender; set aside., In a large bowl, combine the flour, sugar, baking powder, salt and mustard. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg and milk. Stir into crumb mixture just until moistened. Fold in cheeses and reserved shallot mixture., Transfer to a greased 8x4-in. loaf pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 196 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 473mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
SHALLOT AND GARLIC BUTTER
Steps:
- In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.
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