Savory Sauce Rich Flavor (Print Version)

Rich sauce with butter, shallots, and herbs complements a variety of dishes.

# Recipe Ingredients:

→ Base

01 - 2 tablespoons unsalted butter
02 - 1 small shallot, finely minced
03 - 2 garlic cloves, minced

→ Liquids

04 - 1 cup low-sodium vegetable broth
05 - 1/2 cup dry white wine (optional substitute with additional broth)
06 - 1 tablespoon soy sauce

→ Thickeners & Seasonings

07 - 1 tablespoon all-purpose flour
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon dried thyme
11 - Salt, to taste

# Directions:

01 - Melt butter in a medium saucepan over medium heat.
02 - Add minced shallot and garlic; sauté for 2 to 3 minutes until softened and fragrant.
03 - Sprinkle flour over the mixture and cook, stirring continuously, for 1 minute.
04 - Gradually whisk in the white wine, simmering for 2 minutes to reduce slightly.
05 - Add vegetable broth, soy sauce, Dijon mustard, black pepper, and thyme. Whisk thoroughly to combine.
06 - Bring the mixture to a gentle simmer and cook, stirring occasionally, until sauce thickens, approximately 8 to 10 minutes.
07 - Adjust salt to taste. Optionally strain sauce for a smoother consistency. Serve warm.

# Expert Advice:

01 -
  • It comes together in just 20 minutes, making it perfect for those nights when you need elegance without the stress
  • One pot, minimal cleanup, maximum impact on whatever you're serving it with
  • Once you master this technique, you'll find yourself making it constantly because it transforms everything it touches
02 -
  • The roux is everything—don't skip the step of cooking flour in fat for that minute. It removes the raw flour taste and is what gives this sauce its silky texture instead of a gloppy one.
  • Low heat is your friend here. If your burner is too high, the sauce breaks and becomes grainy. Medium heat lets the flavors develop slowly and beautifully without any bitter burnt edges.
03 -
  • Make a double batch and freeze half in an ice cube tray—you'll have instant sauce ready for any meal, and it thaws in minutes
  • The secret to a restaurant-quality sauce is patience; don't rush the simmering. Let it bubble away gently while you prepare what you're serving it with

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