Caramelized Shallot Jus
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Heat oil to smoking in a thick-bottomed 2-quart saucepan, add the shallots and the sugar
2
Reduce the heat to low and caramelize the shallots
3
When the shallots are nicely browned add the port and brandy
4
Reduce the liquid until syrupy
5
Add the chicken stock and bring to a boil
6
Season with salt and pepper
7
Reduce and thicken until the sauce naps (coats) the back of a spoon