Shallot Cream Sauce

Here is a simple sauce for fish or chicken. Put a small sauce-pan on medium heat, and add:

  • 1 tbsp butter
  • 1 tbsp olive oil

Once the butter melts, add 1-2 tbsp finely-diced shallot. Let this cook until the shallots get transparent.

Next, add 1 tsp flour. You guessed it; this is a roux! Keep this cooking on medium-low heat for a few minutes. Mind the heat; don’t let the flour darken!

Finally, add about 1/2 cup milk, and bring to a light boil until it thickens. Add salt to taste.

If you want a thinner sauce, add more milk, but check the seasoning. If you want a thicker sauce, add a bit more flour. Keep in mind that it will get thicker as it cools.

For fish, you can add some dill with the shallots. For chicken, thyme would be fantastic!