Frothy shallot sauce (Sauce aux échalotes) from The Good Cook - Sauces (page 109) by Time-Life Books

  • shallots
  • white wine vinegar
  • Show all ingredients...
  • Serves : 17.5 cl (6 fl oz)

  • EYB Comments

    Can substitute the book's Fish stock or fish fumet (Fumet de poisson) for beef broth.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's Fish stock or fish fumet (Fumet de poisson) for beef broth.

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