Spiced Shallot Sauce

I absolutely LOVE cinnamon. There is simply something about the smell and taste of whole cinnamon sticks. I think the word I’m looking for is: divine. Last winter I went through a phase of adding whole cinnamon sticks to pretty much every single dish I made, which gave all my recipes a little taste of the holiday season!

As it turns out, cinnamon added a little je ne sais quoi to this shallot sauce, especially when combined with other holiday-friendly whole spices.

I like using long shallots, I feel their taste is a little less onion-y than the little round shallots, though this recipe will work with either type.

This sauce is ideal to drizzle over roast vegetables, especially winter veg like potatoes or parsnips.


Type: Vegan

Approx. Preparation time: 5 minutes

Approx. Cooking time: 30 minutes

Serves: 2


  • 4 long medallion shallots
  • 1 large cinnamon stick broken in a few smaller pieces (the pieces should be big enough to be fished out of the sauce before serving)
  • 1 whole clove
  • Half a teaspoon of grated nutmeg
  • Salt, to taste
  • 5 whole pepper grains
  • One Pinch of Paprika
  • 1 tablespoon of sunflower oil
  • Optional – you can add a teaspoon of instant mash potato flakes to thicken the sauce (you can also use a bit of corn flour dissolved in hot water, although I personally find this has a risk of making for a gooey consistency)


  1. Dice 2 of the shallots finely.
  2. Simply peel the 2 other shallots and keep them aside. These will be poached.


  • Heat the sunflower oil in a small cooking pot, on medium heat
  • When the oil is hot, add the whole cinnamon, pepper grains and the clove. Stir for a minute or two. The whole spices will infuse the oil.
  • Add the diced shallot to the pot and stir until they are soft and slightly translucent.
  • Cover with cold water.
  • Add the salt, paprika and grated nutmeg and bring to the boil.
  • When the water is boiling, add in the two whole shallots and submerge them in water.
  • Reduce to a low heat and leave to simmer for 25 minutes.
  • Optional – At the end of the 25 minutes you can remove from the heat and stir in a teaspoon of potato mash flakes to thicken the sauce.
  • Remove the whole spices before serving.
  • Remove the poached shallots to be used as a decoration element for your side.
  • You can serve as is keeping a broth-y texture, or you can blend everything together using a blender, which will give you a smoother, slightly ticker texture.

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