Shallot Cream Sauce Recipe 55 Food

FRIED & CARAMELIZED SHALLOT PASTA IN CREAM SAUCE

Steps:

• Place thinly sliced shallots in a wok and submerge in vegetable oil. Set over medium heat and cook, stirring often with a metal slotted spoon to ensure shallot rings don't stick.
• Cook shallots for 15-20 minutes, removing just as they start to brown as they can burn quickly. Remove fried shallots with a metal slotted spoon and let rest on paper towel. Set aside.
• Cook pasta in a large pot of salted water until al dente, according to package instructions.
• Meanwhile in a large nonstick skillet heat butter and olive oil over medium low heat until melted. Add sliced shallots and minced garlic, stirring for 2-3 minutes until nicely browned. Season with salt and pepper.
• Turn down to medium low heat and gently add dry sherry, lemon juice and lemon zest. Stir to combine then slowly add whipping cream. Continuously stir to ensure the acid in the lemon does not curdle the cream.
• Once pasta is finished cooking ladle 2 tablespoons of pasta water into the sauce before straining the pasta in a colander over your sink.
• Add the cooked pasta to the shallot cream sauce and toss with 3/4 cup parmesan cheese. Stir for 30 seconds before serving into pasta bowls or dinner plates.
• Sprinkle shallot cream pasta with remaining parmesan cheese and a few cracks of freshly ground pepper. Top with crispy fried shallots and chopped chives. Serve hot.

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.

HALIBUT WITH SHALLOT BUTTER SAUCE

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.

DIJON CREAM SAUCE

Steps:

• in the same frying pan over medium heat, melt the butter.
• Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
• Remove the pan from heat and add the Cognac.
• Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
• When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
• Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
• Remove the pan from the heat and whisk in the cream and cayenne to taste.
• Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
• To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.

GINGER CREAM SAUCE

Steps:

• Melt butter in lg pan; saute shallots.
• Add wine and chicken broth; warm through and reduce heat to simmer.
• Add whipping cream and simmer gently a few more minutes.
• Reduce heat again, add salt, pepper, ginger, and lime juice; warm through.
• Garnish with chopped tomatoes and serve.

BUTTER SAUCE WITH SHALLOTS AND WINE

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.

SHALLOT-BRANDY SAUCE

Steps:

• Heat butter and oil in a large skillet over medium 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.

MAHI MAHI WITH TOMATO-SHALLOT CREAM SAUCE

Steps:

• Preheat oven 425.
• Line a baking sheet with foil.
• Generously sprinkle both sides of fillets with paprika and garlic salt.
• In a nonstick skillet melt butter over medium-high heat.
• Add fillets; cook 2 to 3 minutes per side.
• Transfer to baking sheet. Bake 5 minutes or until fish flakes.
• Meanwhile, in the same skillet add shallots and garlic; place over medium heat. Cook 3 minutes or until shallots are tender.
• Add tomatoes, chicken broth (or wine), cream; cook and stir until bubbly. Season with salt and pepper to taste.
• Stir in spinach; cook just until wilted.
• Spoon sauce over fillets, and serve.