[ world-famous-recipes ] FW: [Cool-Creative-Cooks] PINE APPLE INN & BAKEHOUSE'S BURGUNDY SHALLOT

PINE APPLE INN & BAKEHOUSE'S BURGUNDY SHALLOT
Categories: Sauces, Meats
Yield: 4 servings

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.

5. Season to taste with salt and pepper. Serve with
grilled beef or veal. Sauce can be enriched by
whisking in 1 or 2 teaspoons ( to taste ) of unsalted
butter. Makes 2 cups sauce or 4 to 6 servings.
This dish was published by Toronto Star Starweek,

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