These sweet-and-sour tender shallots will perk up simply grilled meats.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 tbsp butter||2 tbsp red wine vinegar|
|1 lb (450 g) small shallots, trimmed and peeled||1 tsp sugar|
|1 1/4 cups red wine, such as Pinot Noir||salt|
Melt 2 tbsp of the butter in a frying pan over medium heat. Add the shallots and cook, turning occasionally, about 5 minutes, until golden.
Add the red wine, vinegar, sugar, thyme, and bay leaf, and season with salt. Partially cover and simmer over a low heat for 30 minutes, or until tender.
Transfer the shallots to a serving bowl, using a slotted spoon. Increase the heat to high and boil the cooking liquid until syrupy. Remove from the heat and whisk in the remaining butter.
Discard the bay leaf and thyme sprig, and pour the sauce over the shallots; serve immediately.
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