Recipe: Shallot Sauce

Shallot Sauce

Makes 1 Cup

Creamy yellow, with the flavor of shallots. A good sauce for heating leftover chicken or veal; also good on fish.

3 T butter

2 T minced shallots

2 T flour

1 C hot chicken broth

Salt

Melt 1 T of the butter in a small pan. Add the shallots and cook, stirring, for 2-3 minutes. Add the flour, blend well, and cook, stirring for 2 minutes more. Slowly pour in the chicken broth, stir until smooth, and simmer for 15 minutes. Strain the sauce through cheesecloth or a fine sieve, and add the remaining 2 T of butter and salt to taste.