RED WINE AND CARAMELIZED SHALLOT SAUCE
(makes 8 serves)
This sauce freezes well so keep on hand in the freezer. Avoid red wines with heavy tannin for this sauce. Use a merlot or a cabernet mix with merlot in it.
250g (1 + 1/4 cups) brown sugar
250ml (1 cup) red wine
45ml (3 tbsp) balsamic vinegar
280g (20) shallots (peeled & halved)
4 cloves garlic (peeled & halved)
- Into a small stainless steel pot, over a low heat, place brown sugar, red wine and balsamic vinegar. Stir till sugar is dissolved.
- Add shallots and garlic and cook over a low heat till the shallots are soft and the wine is reduced and syrupy. (This will take approximately 10-15 minutes.)
- Stir immediately or gently reheat to serve.