Restaurant Quality Red Shallot Sauce
This red wine shallot sauce is easy to make at home with just a few simple ingredients. Shallots are a member of the onion family and are thought to have originated in Palestine. Shallots can be utilized like any other onion.
Their flavor is more delicate, sweeter and complex than a standard onion. They excel in sauces, salad dressings, and when a touch of minced, raw onion is called for in a recipe.
Cooking with Red Wine
In most of the sauce recipes on my site, there will be a call for red wine, port or some other spirit to deglaze the ingredients or add flavor to the sauce. In my opinion, it is important you cook with wines good enough to drink.
You don't want to buy a cheap wine or worse yet, one of those fake non alcoholic wines you can find at the grocery store when making great sauces. You don't want to ruin a $18 per pound steak by serving it with a sauce make from cheap wine.
Saying this, if you cannot consume any type of alcoholic beverages, of course by all means find an alternative.
As with many of the great French sauces, you'll see demi glace as one of the important ingredients. Demi glace is basically a reduction of beef or veal stock with a few other ingredients.
It is very time consuming to prepare at home or in a restaurant with limited staff but this should not stop you from making great sauces for your family. Below the recipe there are some examples of quality commercial demi glace now available to home cooks.
Red Wine Shallot Sauce
- Sauce pan
- 2 shallots minced
- 4 tablespoons butter unsalted, divided
- 1 cup red wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon whole peppercorns
- 1 cup demi glace
- salt and pepper to taste
- In a medium sized saucepan, sauté the shallots in 1 tablespoon of the butter until translucent.
- Add the wine, thyme, bay leaf and peppercorns and reduce to about ½ cup.
- Add the demi glace and again reduce to ½ cup.
- Strain the sauce into a small saucepan. (Optional)
- Over low heat, slowly add the remaining butter 1 tablespoon at a time using a whisk to incorporate.
- Reduce until the sauce is thick enough to coat the back of a spoon.
- Taste and adjust seasoning with salt and pepper.