Shallot Cream

Name: Shallot Cream
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup of white wine (120 ml); 300g of canned shallots, drained; 1/2 cup of heavy cream (120 ml); 1/4 cup of chopped fresh parsley; 2 cooked eggs, hard-boiled and diced

1
1/2 cup of white wine (120 ml)
2
300g of canned shallots, drained
3
1/2 cup of heavy cream (120 ml)
4
1/4 cup of chopped fresh parsley
5
2 cooked eggs, hard-boiled and diced

Ingredients

1
1/2 cup of white wine (120 ml)
2
300g of canned shallots, drained
3
1/2 cup of heavy cream (120 ml)
4
1/4 cup of chopped fresh parsley
5
2 cooked eggs, hard-boiled and diced

Directions

1
In a medium saucepan, bring the white wine to a boil over high heat
2
Add the canned shallots and stir until heated through
3
Set aside
4
In another medium saucepan, heat the heavy cream over high heat
5
When it starts to simmer, add the chopped parsley and reserved shallots
6
Stir and serve hot, with diced eggs on the side, as a accompaniment for meats and poultry
7
198 calories per serving