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Shallot Herb Pan Sauce
- 2 Tbsp butter
- 2 large shallots; minced
- 1 tsp rosemary; minced
- 2-3 sprigs thyme; leaves removed
- 3-4 Tbsp parsley; chopped
- 1/4 cup pesto (optional)
- 4 oz heavy cream
- 2 oz parmesan; shredded
- Salt and fresh cracked pepper; as desired
Heat a large straight sided pan to medium heat. Add butter, shallots, rosemary, and thyme and cook until herbs are fragrant and shallot is soft and translucent. Add parsley, pesto, and cream and stir until well combined. Bring to a very low simmer and stir in cheese. Once cheese is melted, turn off heat, season with salt and pepper, and pour over pierogis or use as a dipping sauce.
Posted in: Dietary Considerations, Fall, From the Learning Center, Gluten-Free, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Sauces, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Sauces, Seasonal, Spring, Summer, Vegetarian, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Sauces, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
