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Classic Shallot Sauce


hosinmigs
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Home cook, obviously. Is the classic shallot sauce, like that served at Les Halles and other bistros, simply demi-glace, red wine, shallots and butter? Or am I missing some serious ingredient. I'm going to shoot for the stars this weekend and make a demi-glace. Laugh all you want :biggrin:

“There is no sincerer love than the love of food.”

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I think that's probably it. You just have to fiddle around with reducing the wine and stock to get the consistency you want.

I like to use some very finely diced portabello mushrooms as well. Add a little butter right before you serve to finish it.

Also, use salt and pepper as needed to season. You really need the salt if you use unsalted butter and low salt stock.

Edited by DTBarton (log)
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