This sauce is great with any meat. It holds up well in the slow cooker with meatballs, but is also delicious with pork scallopini or sautéed chicken breasts.

Ingredients for Cream Sauce with
Shallots and Thyme

  • 3 T butter 
  • 3 T flour
  • 1 shallot, finely chopped
  • 1 1/4 C beef broth
  • 1 C Half and half
  • 3 Fresh thyme sprigs
  • Salt and white pepper to taste


Always keep the fingers of the hand holding the shallot curved and parallel to the knife as you slice the shallot. This protects from accidental cuts. Once sliced, hold the knife with both hands to chop finely.



In a medium saucepan, melt butter on medium heat. Add shallots and saute for 3 -4 minutes until tender and starting to turn slightly golden.


In a small bowl mix together flour and 1/8 to 1/4 t white pepper and several grinds of salt. Add the flour mixture to the shallots in the pan and whisk for about one minute.


Add the beef broth whisking constantly. Turn up the heat and bring to a boil, still stirring constantly. At this point the sauce should get thick and bubbly.


Add the thyme sprigs whole and stir. Turn down the heat to low and gradually add the half and half.


Adjust the flavors to taste with salt and white pepper. For a stronger thyme flavor add some fresh minced thyme or even dried thyme at this stage. Remove whole thyme sprigs before serving over meatballs or your preferred meat or vegetable dish. Makes about 2.5 cups.