Creme Fraiche/Lemon/Shallot/Thyme Sauce

2 Tbsp pasture-raised butter or ghee
1 shallot, finely minced
4 Tbsp well-cultured creme fraiche
2 tsp sprouted flour
Traditionally fermented soy sauce, such as Oshawa Shoyu or Tamari
generous squeeze of fresh lemon

Simply melt butter or ghee in a saucepan and saute until golden and fragrant.  Add creme fraiche and stir until melted.  If necessary, sift in a couple of teaspoons sprouted flour and whisk well to thicken.  Season with a few shakes of soy sauce and a generous squeeze of fresh lemon.

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