Recipes

CABERNET SHALLOT SAUCE
  • Ingredients
  • 3/4 pound shallots
  • 6 cloves garlic
  • 8 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 1 bay leaf
  • Pinch ground nutmeg
  • 3 cups beef broth
  • 1-1/2 cups Cabernet Sauvignon wine
  • 1/4 cup brandy
  • Salt and pepper to taste
Directions
  1. Peel and slice the shallots
  2. Peel and mince the garlic. Remove leaves from thyme and rosemary stalks. Heat olive oil in a large saucepan over medium heat
  3. Add shallots and garlic and sprinkle with sugar
  4. Cook until shallots are tender and golden in color, about 20 minutes. Stir in flour, bay leaf, thyme, rosemary and nutmeg and toss for 1 minute
  5. Add the broth, wine and brandy
  6. Bring to a boil and cook until reduced to 1-3/4 cups, about 20 minutes
  7. Remove bay leaf and season to taste with salt and pepper.


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