Zutaten für Shallot And Red Wine Sauce
- 2 cups thinly sliced shallots
- Olive Oil
- Garlic Clove
- 1 sprig fresh rosemary
- Balsamic Vinegar
- Red Wine
- Beef Stock
- 2 tablespoons cold butter
- 1/2 teaspoon freshly ground black pepper
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Zubereitung von Shallot And Red Wine Sauce
- Heat 2 tablespoons of olive oil in a medium saucepan over high heat. Add 2 cups of thinly sliced shallots and cook for 3 minutes, stirring constantly, until lightly browned. Adjust heat as needed to prevent burning.
- Season with 1/2 teaspoon of freshly ground black pepper. Add 2 cloves of minced garlic and 1 sprig of fresh rosemary.
- Continue cooking for 3 minutes, stirring constantly, until fragrant. Adjust heat as needed.
- Add 2 tablespoons of red wine vinegar and cook until it reduces to a syrup-like consistency (about 1 minute).
- Pour in 1 cup of dry red wine (like Cabernet Sauvignon or Merlot) and simmer until reduced by 2/3, about 5-7 minutes.
- Add 1 cup of beef stock and bring to a boil. Reduce heat and simmer until the sauce has reduced by another 2/3, to approximately 250ml (about 15-20 minutes).
- Remove the garlic and rosemary sprig.
- Season with salt to taste (start with 1/4 teaspoon and adjust as needed).
- Remove from heat and whisk in 2 tablespoons of cold butter until the sauce is smooth and glossy.
- Serve immediately over your favorite steak, pork, or fish.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
2g
Fat
23g
Carbs
4g
