Caramelized Shallot Red Wine Sauce

Name: Caramelized Shallot Red Wine Sauce
Total time: 45 min
Yield: 6
Ingredients: 1 teaspoon butter; 4 large shallots, peeled and sliced; 1 pinch salt; 250 ml red wine; 500 ml veal stock; salt and freshly ground black pepper to taste

A rich and savory sauce with caramelized shallots, red wine, and veal stock, perfect for pairing with steak or roast meat.

45 min

easy

82kcal

calories

carbohydrates

fat

fiber

protein

40mg

sodium

sugar

Condiment French Inspired French

Ingredients

1 teaspoon butter

4 large shallots, peeled and sliced

1 pinch salt

250 ml red wine

500 ml veal stock

salt and freshly ground black pepper to taste

Directions

Step 1

Prepare all the ingredients.

Step 2

In a saucepan over medium-low heat, melt butter. Add shallots and a pinch of salt. Cook and stir the shallots until caramelized and browned, about 20 minutes, stirring occasionally.

Step 3

Add red wine and bring to a simmer. Reduce heat to low and cook until the wine is nearly evaporated and the pan juices are thick and slightly syrupy. Keep a close eye on the mixture to avoid burning. Add veal stock, return to a simmer, and cook until reduced by half and the sauce is slightly thickened, about 10 minutes.

Step 4

Strain the sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season the sauce to taste with salt and black pepper.