Savoury Shallot And Red Wine Gravy
From DonSpain 7 years agoIngredients
- 2tbsp Extra Virgin Olive Oil shopping list
- 30g/1oz Butter shopping list
- 120g/4oz Shallots - sliced shopping list
- 1 clove Garlic - lightly crushed shopping list
- 2 sprigs Fresh Thyme shopping list
- 3tbsp balsamic vinegar shopping list
- 200ml/7fl oz Red Wine shopping list
- 200ml/7fl oz beef or chicken stock shopping list
- Salt and freshly ground Black Pepper shopping list
How to make it
- In a medium saucepan, sauté, stirring frequently, the shallots in the oil over a low medium heat for some 5 minutes or so until softish and slightly browned;
- Season with pepper and add the garlic and thyme;
- Continue cooking for a further 3 minutes or so, stirring occasionally to prevent scorching;
- Pour in the vinegar and cook until it has evaporated to syrup;
- Pour in the wine, increase heat to high, and cook until it has reduced by about half to two thirds;
- Pour in the stock and bring to the boil;
- Turn down the heat and simmer until reduced again to required consistency;
- Remove the garlic and thyme;
- Season to taste and finally whisk in the butter;
- Can add any juices from the meat just before serving.
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