directions
-
1
Peel and slice the shallots
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2
Peel and mince the garlic. Remove leaves from thyme and rosemary stalks. Heat olive oil in a large saucepan over medium heat
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3
Add shallots and garlic and sprinkle with sugar
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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
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5
Add the broth, wine and brandy
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6
Bring to a boil and cook until reduced to 1-3/4 cups, about 20 minutes
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7
Remove bay leaf and season to taste with salt and pepper.
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