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
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.
WHITE WINE AND GARLIC DREAM CREAM
Don't even bother wasting your time making the usual boring alfredo!! Try this sauce and you'll never go back. The flavors are amazing and will impress any guest. One can never go wrong with white wine and garlic blended into a thick creamy peppery sauce.
Provided by Claire
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h
Yield 3
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
- Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
- When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 18.5 g, Cholesterol 91.7 mg, Fat 26 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 16.2 g, Sodium 63.9 mg, Sugar 2.9 g
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 CREAM SAUCE RECIPE - (5/5)
Provided by beach cook
Number Of Ingredients 7
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.
CREAM OF SHALLOT SOUP
From thekitchen.com which explains: 'Not only is this soup delicious, but, like most of our favorite soups, it's also ridiculously easy to prepare. The key is being careful with the few steps required. Make sure only to soften the shallots in the butter. You don't want to brown them at all. Browning would completely alter the taste of the soup. And when you add the cream and egg, be very careful to control the heat and prevent the soup from boiling. You want to warm the mixture through and thicken it slightly, not accidentally create a custard base. Your reward for these minor efforts will be more than worth the trouble.' CG says: you will save a significant amount of money if you buy shallots in bulk rather in those overpriced net bags.
Provided by COOKGIRl
Categories Onions
Time 38m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, soften the shallots in the butter. Season with salt.
- Add the chicken broth and bring to a boil. Cover, reduce the heat and simmer gently until the shallots are tender, about 20 minutes.
- Purée in batches in a blender until smooth. Return the soup to the saucepan.
- In a bowl, whisk together the cream and egg yolks. Pour the mixture into the soup in a thin stream, stirring constantly.
- Reheat the soup over low heat, stirring with a wooden spoon. Do not allow to boil. Cook until slightly thickened. Adjust the seasoning.
- Garnish with fresh chives.
Nutrition Facts : Calories 215.2, Fat 14, SaturatedFat 7.5, Cholesterol 131.5, Sodium 273.3, Carbohydrate 16.1, Sugar 2.6, Protein 7.1
BREAD SAUCE
Our traditional bread sauce recipe is the perfect creamy accompaniment to your roast dinner. This easy bread sauce is sure to be a Christmas favourite
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 11
Steps:
- Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.
Nutrition Facts : Calories 141 calories, Fat 5 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 4 grams protein, Sodium 0.43 milligram of sodium
CARAMELIZED SHALLOT PASTA
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
- Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
- Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
- To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
- In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.
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