Ingredients
Ingredients
- 200 g shallots
- 1 clove garlic
- 20 g oil
- 50 g white wine
- 250 g stock, SEE BELOW
- 20 g Dijon mustard
- 250 g pure cream
- black pepper to taste
The stock - use ONE of these only
- 250 g chicken consomme
- 250 g chicken stock
- 1 tbsp Stock Concentrate, and 250 g water
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
1. Place shallots and garlic in bowl and chop for 2 seconds at speed 5.
2. Add oil and saute for 25 minutes, Varoma temperature, Reverse, speed 2.
3. Add white wine and saute for 3 minutes, Varoma temperature, Reverse, speed 2.
4. Add stock and cook for 10 minutes, Varoma temperature, Reverse, speed 2.
5. Add Dijon mustard, cream and pepper and cook for 10 minutes, Varoma temperature, Reverse, speed
.6. Serve over veal scallopini, grilled beef, chicken or mashed potatoes.
.Tip
Chopping the shallots and garlic for 2 seconds gives the sauce a nice texture. If you would prefer a smooth sauce, simply chop for a few more seconds.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Yummy!
Little brown onions, not spring onions
Shallots are those little brown onions, not the same as spring onions, which are green!
Hi, I can't wait to try this sauce!! Just wondering which type of shallots I am meant to use?? Spring onions or the little brown onions?
Thank you!!
I love that you cooks are making adjustments to this recipe to make it just right for you...
Funny that some are adding mushrooms, as I was inspired to create this recipe after enjoying veal scallopini over and over again with the mushroom sauce, but eventually tiring of the mushroom texture!
I must make it again soon myself
Beautiful, added mushrooms towards the end, then used finished sauce to make an amazing Veal Scallopini, best Mothers Day dinner
Really enjoyed this recipe.Would definitely make again.
Goes very well with Steak. Delicious.
Anyone tried freezing this sauce? Am going to make tonight and there will be too much
Are you sure to delete this comment ?