Luxurious Shallot Sauce: A Chef’s Secret Recipe
Luxurious Shallot Sauce: A Chef’s Secret Recipe
Mastering the Art of Shallot Sauce
I’m sharing this recipe with the sincere hope of assisting aspiring entrepreneurs looking to start their own culinary ventures. This is not a complex recipe, but it’s one I’ve personally developed and refined through over a decade of experience as a professional chef, so I’m confident in its quality! Please note that I am currently not working in a kitchen, so I am unable to provide photos of the cooking process or the final dish. The images used are for reference only. I will promptly remove or modify this content if any issues arise. My intention is to provide valuable resources for those establishing restaurants, so please refer to this recipe with that in mind.
Sauce Ingredients- 2 egg yolks (hard-boiled and separated)
- 2 onions (finely minced)
- 100cc white wine vinegar
- 250g clarified butter
- Salt (to taste)
- Black pepper (to taste)
- Rosemary (fresh or dried, finely chopped)
Cooking Instructions
Step 1
First, hard-boil the eggs. Place the eggs in boiling water and cook for about 10-12 minutes. Then, cool them in cold water and carefully peel. Gently separate the yolks from the whites and set them aside.
Step 2
In a saucepan, slowly melt the clarified butter over medium-low heat. Once completely melted, remove from heat and let it cool slightly. Ensure it’s not too hot.
Step 3
This step is to separate the clear butter oil from the milk solids. Let the melted butter sit for a moment; it will separate into a clear butter oil on top and milky solids at the bottom. Carefully skim or pour off the clear clarified butter oil into a separate container. (This process removes impurities and results in a cleaner flavor.)
Step 4
Finely mince the onions. If using fresh rosemary, strip the leaves from the stems and chop them finely as well. Place the minced onions and rosemary into a small bowl.
Step 5
Slowly pour the cooled clarified butter into the bowl with the minced onions and rosemary. While whisking gently with a whisk or spatula, gradually add the white wine vinegar, ensuring all ingredients are well combined. It’s important to mix everything evenly.
Step 6
Once the ingredients are somewhat mixed, add the prepared egg yolks. Whisk gently to break up the yolks and blend them smoothly into the butter mixture, ensuring there are no lumps.
Step 7
Finally, season the sauce with salt and black pepper to your taste. Taste and adjust as needed. Once all ingredients are well incorporated and you have a smooth sauce, transfer it to an airtight container or dish for storage. Refrigerate and enjoy!
