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Mexican Shallot and Cilantro Cream Sauce
2 cups milk
1 tsp. chopped shallot
1 tbsp. chopped fresh cilantro
3 tbsps. unsalted butter
3 tbsps. flour
salt and pepper to taste
Place milk, shallots and cilantro in blender and process until well blended. Set aside.
In a heavy saucepan, melt the butter over low heat and simultaneously whisk in the flour, 1 tablespoon at a time. Whisk until the flour is well blended with the butter and the mixture pulls away from the sides of the pan.
Add the milk mixture and increase the heat until the mixture reaches a boil. Immediately lower the heat to a simmer and whisk constantly until the mixture is thickened. Add salt and pepper to taste.
If this sauce is not served immediately, cover it with plastic wrap to prevent a film from forming on the top.
Serves 4.
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Mexican Shallot and Cilantro Cream Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Mexican Shallot and Cilantro Cream Sauce
2 cups milk
1 tsp. chopped shallot
1 tbsp. chopped fresh cilantro
3 tbsps. unsalted butter
3 tbsps. flour
salt and pepper to taste
Place milk, shallots and cilantro in blender and process until well blended. Set aside.
In a heavy saucepan, melt the butter over low heat and simultaneously whisk in the flour, 1 tablespoon at a time. Whisk until the flour is well blended with the butter and the mixture pulls away from the sides of the pan.
Add the milk mixture and increase the heat until the mixture reaches a boil. Immediately lower the heat to a simmer and whisk constantly until the mixture is thickened. Add salt and pepper to taste.
If this sauce is not served immediately, cover it with plastic wrap to prevent a film from forming on the top.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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