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Crème D'échalote (Shallot Cream Sauce)
Ingredients
- Ingredients needed for the sauce:
- 150 ml of dry white wine (like a muscadet or sauvignon blanc)
- 250 ml of liquid cream (heavy whipping cream or double cream)
- 50 grams of finely sliced shallots 1 gram of fresh tarragon (finely chopped)
- 125 grams of plain unsalted butter, cut in small cubes (must be fridge cold)
- Half a teaspoon of crushed black pepper (mignonette)
- A pinch of salt ( or add to your taste)
- A pinch of cayenne pepper
- For decoration one large zest of orange and lemon cut in julienne and some finely sliced chives
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