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Ingredients
2 tablespoons butter
2 tablespoons finely chopped shallots
1 teaspoon paprika
2 tablespoons flour
1 cup milk
½ cup heavy cream
Salt, if desired
Freshly ground pepper
2 tablespoons dry sherry
Nutritional analysis per serving
12 grams carbs; 73 milligrams cholesterol; 294 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 1 gram fiber; 357 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
- Step 2
Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.
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