CookEat Recipe
Shallot Sauce
Finely chopped shallots cooked gently in butter, then simmered with demi-glace, tomato sauce, sherry, parsley and lemon.
Method
Steps
Step 1
Have one gill of finished demi-glace measured out. Warm and loosen this portion following the reheating and serving instructions in the Demi-glace recipe, using only the ready-to-use broth it calls for. Have half a gill of finished tomato sauce ready.
Step 2
Peel the eight shallots and chop them very finely. Melt the tablespoon of butter in a small saucepan, add the shallots and fry gently for five minutes, stirring frequently.
Step 3
Pour in the prepared demi-glace portion, the half gill of tomato sauce and the two tablespoons of sherry. Add the half teaspoon of freshly chopped parsley and squeeze in the juice of the lemon. Mix lightly.
Step 4
Bring to a boil and cook for fifteen minutes. Remove from the heat and serve the sauce hot.
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