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Shallot and red wine sauce

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Ingredients for 4 servings:

  • 4 shallots
  • ½ liter red wine
  • ½ liter vegetable broth
  • 2 tsp honey
  • 2 tsp balsamic vinegar
  • Salt
  • pepper
  • olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

refined with honey

Quarter the shallots (they need to be large pieces in the sauce) and sauté in olive oil. Add red wine and reduce by half. Then add the vegetable stock and let it reduce for another 10 minutes. Now add the honey and balsamic vinegar and season with salt and pepper. Let it simmer briefly. This goes well with dumplings, spaetzle, or, for meat lovers, just meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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