Guest guest Posted November 11, 2006 Report Share Posted November 11, 2006 @@@@@ Balsamic-Shallot Sauce 1 tablespoon olive oil 3 large shallots, thinly sliced into rings 1/3 cup low-sodium broth 1/3 cup balsamic vinegar 2 tablespoons unsalted butter, chilled and cut into pieces 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Heat the oil in a large skillet or saucepan over medium-low heat. Add the shallots and cook until softened, about 5 minutes. Add the broth and vinegar. Increase heat to medium, bring to a simmer, and cook for 2 minutes. Remove from heat. Add the butter to the skillet and swirl until melted. Season with the salt and pepper. Pour or spoon the sauce over cooked meat. Yield: Makes 4 servings Source: 8 Mix and Match Pan Sauces, by Sara Quessenberry, Real Simple, OCTOBER 2006 Formatted by Chupa Babi in MC: 11.11.06 ----- More great recipes and related articles Quote Link to comment Share on other sites More sharing options...
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