Burgundy Shallot Sauce

46 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

6	each	shallots
1	clove	garlic
1	x	olive oil
2	tablespoons	balsamic vinegar
2	cups	red burgundy wine	good quality
4	each	thyme sprigs	fresh
3	cups	beef stock	reduced, brown, prefer veal stock if possible
1	x	salt
1	x	black pepper
1	teaspoons	butter, unsalted	optional

Directions

Peel and finely slice shallots. Peel garlic.

Saute shallots and garlic in a little hot oil over medium heat for 2 to 3 minutes.

Deglaze pan with balsamic vinegar and reduce until vinegar almost disappears.

Add wine and thyme. Bring to boil then simmer slowly until shallots have absorbed all the wine.

Add veal stock, bring to boil and simmer slowly until reduced to a third of its original volume.

With a small ladle skim off any scum that rises to the top.

Remove from heat, discard garlic and thyme.

Season to taste with salt and pepper.

Serve with grilled beef or veal.

Sauce can be enriched by whisking in 1 or 2 teaspoons (to taste) of unsalted butter.

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Nutrition Facts

Serving Size 190g

Amount per Serving

Calories 46 22% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 360mg	15%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	0%
Sugars 2.0g
Protein 4.0g	8%

Vitamin A	3%		Vitamin C	2%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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