Sherry-Shallot Sauce

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  • 25 min prep time
  • 25 min total time
  • 8 ingredients
  • 8 servings

Ingredients

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 Progresso™ reduced-sodium chicken broth (from 32-oz carton)

Directions

  1. 1 In 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.
  2. 2 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.

Notes

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