Plates Sides

Shallot and Red Wine Cream Sauce

November 5, 2015

This sauce is fairly simple and absolutely delicious! I love to serve it with any kind of beef dish, or simply as a fancy gravy to go over mashed potatoes. I’ve been playing around with this recipe for some time now and this is my favorite version so far. The beauty of cooking is that you can follow the recipe exactly or make some adjustments and turn it into your own!

 

Ingredients:

3 tbsp butter
1-2 small shallots (finely chopped)
2/3 cup dry red wine
1 cup beef broth I highly recommend “Better Than Bullion” beef base, if you haven’t tried it, I’m pretty sure it will change your life!
1 cup half & half
2 tbsp corn starch disolved in a bit of cold water (not pictured)
corse ground salt and pepper to taste

Optional: fresh herbs of your choice


Warm a skillet on medium-high heat and melt the butter.

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When butter is fully melted and starting to bubble, add the finely chopped shallots and sauté for 2-3 minutes. Optional herbs can be added to the pan while sautéing shallots to infuse more flavor. I used a few whole sprigs of thyme and rosemary and removed them before serving.

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Reduce heat to low and add in red wine. Let the wine reduce by about half. I am not a very patient person when it comes to cooking, but trust me, reducing the red wine on a low heat is worth the wait and brings out a better flavor!

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Turn heat back up and add beef broth. Let the mixture reduce by about another half.

Add in half & half and remove from heat.

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Stir in cornstarch mixture. Depending on how thick you want the sauce, you can add more cornstarch.

Season to taste with fresh cracked pepper and coarsely ground salt.

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Serve it over a beef roast, steak, mashed potatoes, or just go wild and pour yourself a bowl of it to eat like a soup! Sadly, I didn’t get a final photo of the sauce. It was served in my mom’s wedding china gravy boat with a bit of rosemary as garnish.

Let me know how this turns out for you! Did you make any changes to the recipe that you would recommend? What did you serve it with? Can’t wait to here your feedback!

xoxo,

Yuli

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A Recipe For: Shallot and Red Wine Cream Sauce

Ingredients

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  • 3 tbsp butter
  • 1-2 small shallots (finely chopped)
  • 2/3 cup dry red wine
  • 1 cup beef broth
    breakfast
  • 1 cup half & half
  • 2 tbsp corn starch disolved in a bit of cold water
  • corse ground salt and pepper to taste
  • Optional: fresh herbs of your choice

Instructions

    Easy

  1. Warm a skillet on medium-high heat and melt the butter.
  2. Katalonien When butter is fully melted and starting to bubble, add the finely chopped shallots and sauté for 2-3 minutes.
  3. Reduce heat to low and add in red wine.
  4. It

  5. Let the wine reduce by about half.
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  6. Turn heat back up and add beef broth. Let the mixture reduce by about another half.
  7. Add in half & half and remove from heat.
  8. Stir in cornstarch mixture. depending on how thick you want the sauce, add more cornstarch.
  9. Season to taste with fresh cracked pepper and coarsely ground salt.
  10. Optional herbs can be added to the pan while sautéing shallots to infuse more flavor. I used a few whole sprigs of thyme and rosemary and removed them before serving.
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http://sweetsomethingsblog.com/2015/11/05/a-recipe-for-shallot-and-red-wine-cream-sauce/

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