🫙 From the Spice Rack
Pine Apple Inn & Bakehouse's Burgundy Shallot Sauce
4 To 6 med shallots 1 Clove garlic Olive oil 2 tb Balsamic Vinegar 2 c Good quality Burgundy Wine 4 Sprigs fresh Thyme 3 c Reduced brown veal stock Salt Pepper 1 t Or 2 unsalted bu...
maineasy
Ingredients8 items
Ingredients
- 4to 6 med shallots
- 1Clovegarlic
- 2cup good quality burgundy wine
- 4sprigs fresh thyme
- 3cup reduced brown veal stock
- 2. saute shallots and garlic in a little hot oil over medium
- 3minutes.
- 3. deglaze pan with balsamic vinegar and reduce until vinegar
Directions
- 1
4 To 6 med shallots 1 Clove garlic Olive oil 2 tb Balsamic Vinegar 2 c Good quality Burgundy Wine 4 Sprigs fresh Thyme 3 c Reduced brown vea
- 2
Peel and finely slice shallots
- 3
Peel garlic
- 4
Saute shallots and garlic in a little hot oil over medium heat for 2 to 3 minutes
- 5
Deglaze pan with balsamic vinegar and reduce until vinegar almost disappears
- 6
Add wine and thyme
- 7
Bring to boil then simmer slowly until shallots have absorbed all the wine
- 8
Add veal stock, bring to boil and simmer slowly until reduced to a third of its original volume