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Red wine shallots

updated

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Ingredients for 1 servings:

  • 10 shallots
  • 2 tbsp sugar
  • 350 ml red wine
  • 500 ml veal stock
  • 100 g butter, ice-cold, in hazelnut-sized pieces
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Confit

Lightly fry the peeled shallots in a little butter, add the sugar, and glaze the onions. Season lightly with salt and freshly ground pepper. Deglaze with the red wine and reduce by half, then add the veal stock and reduce again until the sauce becomes syrupy. Season the confit with salt and freshly ground pepper and stir in the cold butter pieces.

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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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