cream sauce with shallots

Taryn Scarfone’s shallot cream sauce combines shallots, salted butter, heavy cream and rosemary. This version follows her offered cornstarch thickening branch.

Shallots join butter, cream and rosemary in the selected sauce, with kosher salt and black pepper added to taste.

Shallots are chopped very finely and rosemary is chopped before cooking. Salted butter melts over low heat, and the shallots soften in it for four to five minutes before the rosemary is added.

Heavy cream is stirred in and brought to a gentle simmer. After about five minutes, cornstarch mixed with the specified water is stirred into the sauce, which simmers for another minute or two until thickened.

Kosher salt and black pepper finish the sauce. If it becomes too thick, the author offers extra cream to loosen it; her suggested uses include serving the sauce with cooked proteins, pasta, rice or potatoes.