Ingredients45 m servings 82 cals
- Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
- Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
- Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.
- Cook's Note:
- Don't use cooking wine (horrible); don't use good wine (waste of money). Just get a nice bottle of wine, something you would drink.
Per Serving: 82 calories; 1.1 g fat; 8.9 g carbohydrates; 2.4 g protein; 2 mg cholesterol; 170 mg sodium. Full nutrition
ReviewsRead all reviews 5
Foolproof and AMAZING. I actually forgot about the sauce while the wine was reducing, it went down to nothing and I thought the sauce was ruined. Figured I'd pour the stock in anyway (I used chi...
The only change I made was halving it. I ended up with about 2 oz. Eh. Won't make it again
I used Knorr's Demi glacé instead of veal stock. Had a dinner party of 10 and everyone loved it on grilled Chateaubriand.