Melted shallots in port wine

Ingredients for 4 servings:

• 250 g shallot(s), medium-sized
• 1 bottle of port wine (“Tawny”)
• e.g. salt and pepper
• e.g. butter
• n. B. Vegetable oil, neutral (rapeseed/sunflower)
• 1 lime(s), organic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Powerful, spicy side dish/sauce for roasts and pan-fried meat

First, clean and quarter the shallots. Now heat a pan to about three-quarters of the heat and heat three tablespoons of butter and one tablespoon of oil. The oil is to prevent the butter from burning and becoming bitter and too dark. Then add the shallots, season lightly with salt and pepper, and cook until translucent, stirring frequently. Now add enough port wine to just cover the shallots. Reduce the heat to half and allow the port wine to reduce almost completely (depending on the stove, about 10 to 15 minutes). Now add another shot of port wine and continue to reduce over low heat. Just before serving, stir in about 50 to 100g (cold!) butter, depending on your taste. Season to taste with a squeeze of lime juice and a little grated lime zest, as well as salt and pepper, until you get a tangy blend of sweetness and acidity. Be careful not to rub off the white underside, which is quite bitter.