Shallot ‘Gravy’

In a large frying pan, heat the butter and olive oil over medium heat. When the butter is melted and bubbly, add the chopped shallot and stir with a wire whisk.

Cook the shallot for about two minutes until it just starts to get translucent, then add the garlic. Cook for another thirty seconds, then stir in the flour. (I don’t like the sauce to be too thick, but you can add more if you want it to be thicker.) Stirring constantly, cook the flour for about a minute, making sure it’s no longer raw ( I hate the taste of raw flour!).

Add the vegetable stock, milk, salt and pepper and stir to combine it all. Saute the sauce until it thickens up a bit (again, depending on just how thick you want the sauce to be). Add the parsley. Serve warm over potatoes, chicken, or anything you can think of!