Shallot Sauce

Shallot Sauce
Shallot Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 10

    Tbsp butter

  • 5

    Tbsp olive oil

  • 10

    tsp rosemary

  • 5

    cups chicken or vegetable stock

  • 1 1/4

    cups onion, finely chopped

  • 15

    large shallots

  • 2 1/2

    cups red wine

  • 1 1/4

    cups balsamic vinegar

  • 50

    peppercorns

Directions

1. Preheat oven to 350℉. 2. Drizzle olive oil and half the rosemary over peeled shallots and place in baking dish. Roast for 30 minutes. 3. Increase oven temperature to 400℉ and roast an additional 20 minutes. Remove from oven and allow to cool. 4. Melt butter in a saucepan and saute onion and remaining rosemary until soft. 5. Add red wine and cook on a low boil, allowing liquid to reduce, about 8 minutes. 6. Add chicken/vegetable stock and continue to cook on a low boil while the liquid continues to reduce. 7. Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens. 8. Pour over roasted meat or pasta.

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