Shallot Cream Sauce
This easy Shallot Cream Sauce is a great recipe loaded with flavor, with minimal prep time. It’s one of those homemade cream sauce recipes that pair well with many main courses like chicken, steak, or pasta, adding the perfect taste without taking over the dish.
I love making and adding this to tender Butter Poached Chicken, on top of cooked pork chops, or drizzled over a roasted pork tenderloin. This creamy shallot sauce has the look and consistency of pasta sauce, but a flavor that stands out all on its own.
The next time that you want to make a simple sauce to elevate your meal, you can’t go wrong with this option. It’s a simple recipe that will have your house smelling amazing, making everyone excited for a taste.
Be sure to try this Rosemary Cream Sauce and this Keto Mushroom Sauce for two other delicious options.
Ingredients
- Salted butter – Used to cook and add flavor to the shallots. If you have unsalted butter, you may want to add a pinch of salt.
- Shallots – Make sure that you chop them very finely.
- Heavy cream – Adds texture and richness to the sauce.
- Rosemary – The perfect way to add flavor. Make sure to chop before adding.
- Xanthan gum or cornstarch – An easy way to add thickness to the sauce.
See recipe card for quantities.
How to Make Shallot Cream Sauce
Step One: Add the butter to a saucepan and melt over low heat.
Step Two: Add the diced shallots and sauté until soft. Next, add the chopped rosemary.
Step Three: Stir in the cream and simmer for 5 minutes.
Step Four: Add the cornstarch slurry or sprinkle the xanthan gum over the top. Whisk and simmer for 1-2 minutes until it thickens.
Step Five: Season to taste with kosher salt and black pepper. Serve.
Top Tip💡
I like to use cornstarch as a thickening agent in this shallot cream sauce. If you are on a keto diet, this amount of cornstarch adds a negligible amount of carbs. It adds 2 grams of carbs to the entire recipe, which is about 0.25 grams per serving.
Substitutions
- Olive oil – If you wanted to cook the diced shallot in oil instead of butter, you can. Just use a good grade olive oil for the best flavor.
Variations
- Seasonings – The shallot does a great job of adding flavor, but you can always add more. A few whole black peppercorns, a pinch of smoked paprika, or even other fresh herbs can change the overall taste (thyme sprigs are great). If you’re a fan of garlic, a couple of chopped garlic cloves added with the shallots or a sprinkle of garlic powder are good choices.
See this Alfredo Sauce with Basil for another simple sauce to boost any meal.
Equipment
To make this homemade shallot sauce, you’ll want to have a medium pan, a sharp knife, and a cutting board. That’s really all you’ll need. I do usually have a wooden spoon on hand when I make this because once the sauce coats the back of the spoon, I know that it’s a good consistency and texture that I’ll be happy with.
Storage
Let the sauce cool to room temperature and then store the leftovers in an airtight container. The sauce does thicken as it cools.
You can reheat it by warming it on a low setting in the microwave. Just be careful not to overheat, as it could burn.
Common Questions
You can. It’s really a great flavor, which means that you’ll have plenty of options. You can add shallot cream sauce to regular pasta (or even rice or potatoes) or a low carb pasta substitute like palmini noodles, zucchini noodles, or spaghetti squash.
The cooler that it gets, the thicker it’s going to get. If you don’t care for the texture, you can always add a little bit extra cream or a splash of chicken broth and stir. Just be sure that you’re adding just a little bit and stirring in between, as a little goes a long way. If you add too much, then it will be too thin, and in my opinion, thinning out a sauce is easier and quicker than thickening up a sauce.
No, this is best served fresh or as leftovers from the fridge. Since there is cream in the recipe, freezing it will end up changing the texture and may cause lumps.
It’s possible to thicken with all purpose flour, but just know that it will change the nutrition facts. If you want to add flour, you can add a tablespoon to the butter and shallots after they soften. Cook for a minute or two, until golden, before adding the cream.
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Shallot Cream Sauce
Ingredients
- 1/4 cup salted butter
- 1/4 cup shallots very finely chopped
- 1 cup heavy cream
- 1/2 tsp rosemary chopped
- 1/4 tsp xanthan gum or 1 tsp cornstarch mixed with 2 tsp water
Instructions
- Melt butter in a medium saucepan over low heat.
- Add the shallots. Cook until softened, about 4-5 minutes. Add the rosemary.
- Stir in cream and gently simmer for 5 minutes.
- Sprinkle xanthan gum over the top (or stir in the cornstarch slurry). Simmer for 1-2 minutes or until thickened.
- Season to taste with kosher salt and black pepper. Serve.
Notes
Nutrition
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