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–+ servings
Shallot Cream Sauce garnished with rosemary

20-Minute Shallot Cream Sauce

Print Recipe
This thick and rich Shallot Cream Sauce is a delicious and easy way to add moisture and flavor to any dish! Great over veggies, fish, meat, and even on pasta or rice!
Course Sauces and Dressings
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Cream Sauce, Shallots
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Author Marley Goldin

Equipment

Ingredients

  • ½ teaspoon whole peppercorns
  • 2 large shallots
  • 2 cloves garlic
  • 2 tablespoons chopped rosemary
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter dairy or plant-based
  • 2 tablespoons all-purpose flour
  • ½ cup Vermouth
  • 1 cup heavy whipping cream or coconut cream

Instructions

  • Use a mortar and pestle to crush your peppercorns. If you don't have a mortar and pestle, place the peppercorns in a storage bag and use a rolling pin to crush (use a reusable storage bag for a more sustainable option!). Peel and dice your shallots, peel and mince your garlic, and finely chop your rosemary.
    2 large shallots, 2 tablespoons chopped rosemary, ½ teaspoon whole peppercorns, 2 cloves garlic
  • Add the prepped peppercorns, shallots, garlic, and rosemary to a large saucepan or pot with the butter and salt. Sauté for about 5 minutes until shallots and garlic are tender.
    ¼ teaspoon salt, 2 tablespoons unsalted butter
  • Add the flour and use a rubber whisk (preferred) or wooden spoon to mix the flour with the butter, forming a thick roux around the shallots, garlic, and rosemary.
    2 tablespoons all-purpose flour
  • Add the Vermouth and whisk to combine, until the roux is integrated into the Vermouth. Continue to simmer until more of the liquid is absorbed.
    ½ cup Vermouth
  • Turn the heat off but keep the pan on the stove to use the residual heat. Slowly add the cream, stirring as you pour, and whisk to combine until smooth. If the sauce seems to thin, turn the heat back up to low and simmer, stirring frequently, until you reach desired consistency.
    1 cup heavy whipping cream

Notes

  • Using a rubber whisk will allow you to whisk your sauce without damaging the bottom of your pot or saucepan. 
  • If you don't have whole peppercorns, you can use ground black pepper. Start with 1/4 teaspoon. You can always add more at the end. 
  • For more delicious sauces to kick the flavor of your dish up a notch, check out these sauces and dressings.