Recipe Details
Ingredients
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1teaspoonbutter
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4largeshallots, peeled and sliced
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1pinchsalt
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1cupred wine
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2cupsveal stock
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salt and freshly ground black pepper to taste
Cooking Directions
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Gather all ingredients.
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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.
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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.
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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.
Chef’s Note:
Don’t use cooking wine; don’t use good wine — just get a nice bottle of wine, something you would drink.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories82 | |
% Daily Value * | |
Total Fat 1g |
1% |
Saturated Fat 1g |
3% |
Cholesterol 2mg |
1% |
Sodium 40mg |
2% |
Total Carbohydrate 9g |
3% |
Dietary Fiber 0g |
1% |
Total Sugars 3g |
|
Protein 2g |
5% |
Vitamin C 8mg |
9% |
Calcium 24mg |
2% |
Iron 1mg |
5% |
Potassium 234mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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