Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 15 Roasted Shallots

  3. 1 tablespoon chopped fresh sage

  4. 1 teaspoon Emeril's Creole Seasoning

  5. 1/2 teaspoon salt

  6. 2 turns freshly ground black pepper

  7. 2 cups Veal Stock or Brown Chicken Stock

Instructions Jump to Ingredients ↑

  1. Heat the oil in a medium saucepan over high heat. Add the shallots and sauté, shaking and stirring, for about 30 seconds.

  2. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 20 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.


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