Ingredients
6
6 servings
- •1 teaspoon butter
- •4 large shallots, peeled and sliced
- •1 pinch salt
- •1 cup red wine
- •2 cups veal stock
- •salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients.
- Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.
- Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
- Pour 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 sauce to taste with salt and black pepper.
Nutritional Facts
Per 6 servings
- Calories: 82
- Carbohydrate: 9g
- Fat: 1g
- Fiber: 0g
- Protein: 2g
- Sugar: 3g
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