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Herbed Shallot Béchamel Sauce - Image 1

Herbed Shallot Béchamel Sauce

French cuisine
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Herbed Shallot Béchamel Sauce

  1. Sauces & Gravies

Prep: 10 min • Cook: 15 min. A sophisticated twist on the classic béchamel, this sauce features tender, sautéed shallots and a fragrant medley of fresh herbs like thyme and parsley. Its aromatic depth makes it an ideal accompaniment for delicate dishes such as pan-seared fish, roasted chicken, or light pasta preparations, elevating everyday meals with a touch of French elegance.

Preparation time
10 min
Cooking time
15 min
Total time
25 min
Servings
4
Course
Sauce or Dip
Complexity
Easy
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Scale:

Ingredients

  • 4 tbsp butter(unsalted)
  • 2 pcs shallots(finely minced)
  • 4 tbsp flour(all-purpose)
  • 2 cup milk(whole milk, warmed)
  • 1 tsp fresh thyme(finely chopped)
  • 1 tbsp fresh parsley(finely chopped)
  • tsp salt(to taste; null)
  • tsp black pepper(freshly ground, to taste; null)
  • tsp nutmeg(pinch, freshly grated (optional); null)

Instructions

Preparing the Sauce

  1. In a medium saucepan, melt the butter over medium heat. Add the minced shallots and sauté for 3-5 minutes, or until softened and translucent, being careful not to brown them.
  2. Sprinkle the flour over the shallots and butter. Cook, stirring constantly with a whisk, for 1-2 minutes to create a roux. This will cook out the raw flour taste.
  3. Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken. Bring to a gentle simmer.
  4. Reduce the heat to low and continue to simmer, whisking occasionally, for 5-7 minutes, until the sauce is thick enough to coat the back of a spoon.
  5. Stir in the fresh thyme and parsley. Season with salt, freshly ground black pepper, and a pinch of nutmeg if desired. Taste and adjust seasonings as needed.
  6. Serve immediately, or cover with plastic wrap pressed directly onto the surface of the sauce to prevent a skin from forming if not using right away.

Nutrition

Servings
4
Serving size (imperial)
4 cup
NutrientPer servingPer 100 mlTotal (4 servings)
Calories200.5 kcal167.1 kcal802 kcal
Protein4.2 g3.5 g16.8 g
Fat12.8 g10.7 g51.2 g
Carbs15.1 g12.6 g60.4 g

Tips

  • Using warmed milk helps prevent lumps when adding it to the roux, ensuring a smoother béchamel.
  • Finely mincing the shallots ensures they melt into the sauce, providing flavor without noticeable te
  • Serve this sauce warm over grilled fish, poached chicken breast, steamed vegetables, or delicate pas

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