Zutaten für Balsamic Roasted Shallot Sauce
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1/2 cup chicken stock
- 1/2 cup finely chopped yellow onion
- 1 pound shallots, peeled
- 1/2 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 teaspoon black peppercorns
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Zubereitung von Balsamic Roasted Shallot Sauce
- Preheat oven to 350°F (175°C).
- Peel 1 pound of shallots. In a baking dish, toss shallots with 2 tablespoons olive oil and 1 tablespoon fresh rosemary, chopped.
- Roast for 30 minutes at 350°F (175°C).
- Increase oven temperature to 400°F (200°C) and roast for an additional 20 minutes, or until shallots are tender and caramelized.
- Remove from oven and let cool completely.
- Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and 1 tablespoon fresh rosemary, chopped. Sauté until softened, about 5 minutes.
- Add 1/2 cup dry red wine (like Burgundy or Pinot Noir) and simmer until reduced by half, about 8 minutes.
- Stir in 1/2 cup chicken stock and continue to simmer until the sauce has thickened slightly, about 5-7 minutes.
- Slice the roasted shallots and add them to the sauce.
- Add 1 teaspoon black peppercorns and 1/4 cup balsamic vinegar. Simmer until the sauce reaches your desired consistency, about 5-10 minutes more.
- Season with salt to taste. Pour over your favorite roasted meats or pasta and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
12g
Fat
43g
Carbs
4g
