Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Sliced shallots

  2. 1 tablespoon 15ml Canola oil

  3. 1/2 cup 118ml Sauterne wine

  4. 4 cups 948ml Dark chicken stock

  5. 2 Bay leaves

  6. 1 Thyme sprig Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Caramelize shallots with oil until golden brown. Deglaze with wine and reduce the liquid by 80 per cent. Add stock, bay leaves, thyme and simmer. Reduce the liquid by 20 per cent. Check for seasoning. Remove the bay leaves and thyme.


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