Creamy Bread Shallot Sauce Recipes

CREAMY BREAD & SHALLOT SAUCE

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.

CREAMY SHALLOT AND PARSLEY VINAIGRETTE

Steps:

• Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

MUSHROOM CREAM SAUCE WITH SHALLOTS

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.

BUTTERY SHALLOT BREAD SAUCE

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.

SHALLOT CREAM SAUCE RECIPE - (5/5)

Steps:

• 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.

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.