Balsamic Roasted Shallot Sauce Recipe

Ingredients for 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

How to Make Balsamic Roasted Shallot Sauce

1. Preheat oven to 350°F (175°C).
2. Peel 1 pound of shallots. In a baking dish, toss shallots with 2 tablespoons olive oil and 1 tablespoon fresh rosemary, chopped.
3. Roast for 30 minutes at 350°F (175°C).
4. Increase oven temperature to 400°F (200°C) and roast for an additional 20 minutes, or until shallots are tender and caramelized.
5. Remove from oven and let cool completely.
6. 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.
7. Add 1/2 cup dry red wine (like Burgundy or Pinot Noir) and simmer until reduced by half, about 8 minutes.
8. Stir in 1/2 cup chicken stock and continue to simmer until the sauce has thickened slightly, about 5-7 minutes.
9. Slice the roasted shallots and add them to the sauce.
10. Add 1 teaspoon black peppercorns and 1/4 cup balsamic vinegar. Simmer until the sauce reaches your desired consistency, about 5-10 minutes more.
11. Season with salt to taste. Pour over your favorite roasted meats or pasta and enjoy!