Ingredients:
1 quarts heavy cream (room temperature)
cup minced shallot
lb. butter
cup flour
cup white wine
Directions:
In a saucepan, melt butter. Add shallots and cook until tender. Add flour and mix to make a smooth blond roux. Deglaze with white wine until it becomes a paste. Slowly add cream while whisking. Add slat and pepper to taste. Strain through a fine sieve or cheesecloth.






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