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Ingredients for 4 people
- 3 Shallots of Emilia
- 1 bunch of parsley
- 1/2 glass of dry white wine
- 200 ml of vegetable stock
- 30 g of butter
- 1 tablespoon of flour
- 2 tablespoons of fresh cream
- salt and pepper
How to prepare
Creamy, smooth and easy to prepare, Shallot Sauce will add something special to any dish. Thanks to its delicate flavour, this sauce is especially suitable as an accompaniment for meat and fish dishes… as long as you resist the temptation to eat it all spread on crostini! Here’s how it’s prepared.
Firstly, heat up the white wine in a pan with the Shallots of Emilia and finely chopped parsley, for around 10 minutes. In the meantime, melt the butter in a saucepan, then add the flour and mix together with a whisk. Once the butter and flour have been evenly blended, add the stock, and gently heat the sauce, stirring constantly, until it reaches a creamy consistency.
At this point, you can add the shallots and parsley cooked in the white wine, and finely the cream, and seasoning to taste. Serve the sauce lukewarm.
Recipe by Daniela Tornato, blogger of Smile, Beauty and More