Just a few days ago, I shared a spicy, rusty red, creamy muhammara sauce as an accompaniment for Alexia Foods’ brand new Organic Savory Spice Sweet Potato Fries. Savory Spice is a code name for Moroccan, friends, which is right up my alley. I made a quick mention of the brand’s second new flavor–Truffle Fries–which are also made with organic skin-on potatoes and verified non-gmo. Although these fries are seasoned with Italian black summer truffles, I felt more inspired by a French dish for a dipping sauce to serve alongside. Truffles pair quite well with shallots and garlic, so why not start there.
After tasting these fries straight from the oven, I found the truffle flavor difficult to pick up. There are times when truffle fries can be overwhelming, but these were a bit of the opposite. I was happy to have paired them with a heavy, cream sauce packed with sweet, subtle shallots, pungent garlic and aromatic herbs like bay leaf and thyme. Of course, lots of heavy cream and parmesan make this quite an indulgent topper, so let’s save it for special occasions, OK? Various elements of French onion soup were the inspiration for this one. The base features lots of shallots and garlic cooked until golden brown and caramelized with a dash of brandy and a smattering of herbs. Using beef broth would have been more in line with that traditional soup, but I wanted this to be a vegetarian option.
Trufflely or not, those fries were just the right crispness to stand up to the creamy covering. I suggest covering because there’s nothing like a pile of messy eats on a table for everyone to enjoy. Definitely bake them on the longer side, so they don’t completely wilt once topped. Of course, serving this decadent sauce in a respectable ramekin works just as well.
- 4 tablespoons unsalted butter, divided
- 4 large (about 6 ounces) shallot bulbs, each clove halved and thinly sliced
- 4 garlic cloves, thinly sliced
- 1 tablespoon brandy, optional
- 1 cup vegetable broth, divided*
- 1 bay leaf
- 2 thyme sprigs, whole
- 2 tablespoons flour
- 2 cups heavy cream
- 1/2 cup grated parmesan cheese, plus extra for garnish
- Kosher salt and black pepper, to taste
- Fresh chopped parsley, for garnish
- Melt half of the butter in a large saute pan over medium flame. Add the shallots, and cook until translucent, about 3-5 minutes. Add the garlic, and cook until fragrant, about 2 minutes.
- Pour in the brandy, if using, and half of the vegetable broth, followed by the bay leaf and thyme sprigs. Bring to a boil, then reduce to a high simmer, and cook, stirring occasionally, until the liquid has evaporated, about 11-14 minutes. Add the remaining vegetable broth, and continue cooking until the liquid has evaporated, another 11-14 minutes. Remove and discard the bay leaf and thyme sprigs.
- Once the majority of the liquid has been absorbed, drop the remaining butter in the pan, along with the flour. Stir lightly, cooking for about 2 minutes. Slowly stream in the heavy cream. Reduce the heat to low, and bring to a low simmer until slightly thickened, about 8-10 minutes. Remove from heat, and stir in the parmesan cheese. Season to taste with salt and pepper.
- Serve the sauce with the fries. Or arrange the fries on a serving platter, and pour the sauce on top. Garnish with parsley and extra parmesan, if desired.
Disclaimer: Alexia Foods provided product and compensation in exchange for this blog post and review. All opinions are my own.