Burgundy Shallot Sauce Recipe - Cooking Index
Burgundy Shallot Sauce Recipe - Cooking Index
| 4 cups | 948ml | Shallots - up to 6 (medium) |
| 1 | Garlic | |
| Olive oil | ||
| 2 tablespoons | 30ml | Balsamic vinegar |
| 2 cups | 474ml | Good quality burgundy wine |
| 4 sections | Fresh thyme | |
| 3 cups | 711ml | Reduced brown veal stock |
| Salt | ||
| Pepper | ||
| 1 teaspoon | 5ml | Or 2 unsalted butter - optional |
1. Peel and finely slice shallots. Peel garlic.
2. Saute shallots and garlic in a little hot oil over medium heat for 2 to 3 minutes.
3. 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.
4. 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.
5. 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.
Makes 2 cups sauce or 4 to 6 servings. This dish was published by Toronto Star Starweek, Mary McGrath's Chef's Showcase in the issue of March 12-19, 1994 The recipe was requested by Al Malinauskas of Thornhill, Ontario who writes:
"My wife and I celebrated our 25th wedding anniversary last summer at the Pine Apple Inn and Bakehouse. (149 Main St., Unionville, Ontario (416) 940-6639) "The grilled Alberta steak was done to perfection and the Burgundy Shallot Sauce with it was simply the best that I have ever enjoyed" Credit for the cooking goes to chef David Watt who apprenticed at The Ritz Hotel in London, England, and then came home to work at Sansoucci in the Sutton Place Hotel before opening The Pine Apple Inn in Unionville in 1991 with James Horner and Allan Bell. They describe the style of cooking here as "a mixture of old and new".
Source:
Pine Apple Inn and Bakehouse's
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