Sherry Shallot Sauce

The flavor from this drippings-free gravy is developed by browning the butter and shallots. Allow the shallots to become deep golden brown for optimal flavor.


8 servings


1/4 cup butter or margarine
1/2 cup thinly sliced shallots
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup medium or dry sherry or apple juice
1 1/2 cups chicken broth (from 32 ounce carton)


In a 2-quart heavy saucepan, melt butter over medium heat. Cook and stir shallots in butter 7 to 10 minutes or until butter and shallots are deep golden brown. Stir in flour, salt, thyme and pepper. Continue to cook and stir 1 minute.

Gradually stir in sherry and chicken broth. Heat to boiling, stirring constantly; reduce heat to low. Cook and stir about 5 minutes longer or until gravy is thickened and flavors are blended.

Additional Information

For darker gravy, add a few drops of browning and seasoning sauce with the chicken broth.

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