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|1. Extra Virgin Olive Oil.||1/2 cup.|
|2. Shallots .||8.|
|2. Cabernet Wine.||1/4 cup.|
|3. Brown Sugar .||2 Tbsp.|
|4 Salt and Pepper.||to taste.|
|4 Chicken Stock.||1/3 cup.|
|4 Dijon Mustard.||1 tsp.|
|4 Red Wine Vinegar.||to taste.|
Gather all the ingredients.Peel and sliced the shallots.
For the Vinaigrette:
In a small sauté pan over medium heat, warm a 1 tablespoon olive oil and sauté the slices shallots with brown sugar for 4-5 minutes. Deglazed with red wine and cooked until reduce by half. Add the chicken stock and bring to boil, cover and simmer for 15 minutes or until shallots are super soft and falling apart. Strain liquid through sieve and puree the liquid and shallots with a help of a blender. put it a side in a glass bowl and let it cool. Stir the mustard into the shallots reduction, add the vinegar and the remaining of olive oil and whisk well everything. Season with salt and fresh black pepper.
You can store it up to a few weeks in a tide lid container in the refrigerator.
Equipment you may find useful: