Cream Of Shallots Sauce - Great Chefs
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Ingredients 5 ingredients
- 2 ounces juice -- lemon
- 4 ounces cream -- heavy
- 4 tablespoons shallots -- chopped salt -- (to taste) pepper -- (to taste) oyster juice -- from the shucked oysters
- 8 ounces wine -- white, dry
- 4 ounces butter
Contains
MilkMolluscsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife
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Cutting board
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Sieve