• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pine Apple Inn and Bakehouse's Burgundy Shallot

  • Recipe Submitted by on

Category: Meat, Sauces

 Ingredients List

  • 4 To 6 med shallots
  • 1 Clove garlic
  • Olive oil
  • 2 tb Balsamic Vinegar
  • 2 c Good quality Burgundy Wine
  • 4 Sprigs fresh Thyme
  • 3 c Reduced brown veal stock
  • Salt
  • Pepper
  • 1 ts Or 2 unsalted butter
  • - optional


1. Peel and finely slice shallots. Peel garlic.

2. Saute shallots and garlic in a little hot oil over medium heat for 2 to
3 minutes.

3. Deglaze pan with balsamic vinegar and reduce until vinegar almost
disappears. Add wine and thyme. Bring to boil then simmer slowly until
shallots have absorbed all the wine.

4. Add veal stock, bring to boil and simmer slowly until reduced to a third
of its original volume. With a small ladle skim off any scum that rises to
the top. Remove from heat, discard garlic and thyme.

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