This sauce came into my repertoire via one of my students who takes monthly cooking lessons from me. It has been a recipe that her family has enjoyed for years that was first prepared for them by an old family friend of my family's! Less than six degrees of separation has brought me into the home of this fun-loving, young woman from my hometown who is always so eager to learn what I have to teach on being a better chef. I love the serendipity of life!
And I LOVE this sauce! Our mutual family friend said there must have been a story behind it, but he has long since forgotten it! No matter- the sweetness of the shallots reduced in vinegar, chicken stock and cream is a culinary masterpiece that needs no prelude, just a fine piece of pork on which to plunge! I prepared it served over seared pork tenderloin with charred broccolini and jasmine rice. It would compliment grilled pork chops, sliced roast pork loin, even beef tenderloin medallions.
Shallot Cream Sauce
For pork to serve 4
- 5 oz (10 T) butter, unsalted
- ¼ c (heaping) shallots, minced
- ¾ c red wine vinegar
- ¾ c chicken stock
- ½ c heavy cream
- Kosher or sea salt & freshly cracked black pepper, to taste
- Melt 2 oz (4T) of butter in a medium nonstick skillet over moderate heat. Add the shallots and sauté until golden brown.
- Add the vinegar, increase heat to high and allow to reduce by half the volume.
- Then add the chicken stock and reduce the stock by half as well.
- Add the heavy cream and allow to come to a boil to reduce until slightly thickened, then remove from heat.
- Cut the remaining 3 oz (6T) of butter into small pieces and add a few pieces at a time to the shallot-cream mixture, whisking constantly until smooth and silky.
- Season with salt and pepper to taste and serve atop seared pork tenderloin medallions, pork chops or sliced pork loin roast.