| Ingredient | Quantity | Units |
|---|---|---|
| Shallot | 1 | Each |
| Dry Red Wine | 8 | Ounce |
| Chicken Stock | 8 | Ounce |
| Thyme | 1 | Sprig |
| Whole Pepper Corn | 10 | Each |
| Bay Leaf | 1 | Each |
| Butter | 1 | Tablespoon |
| Cold Butter | 2 | Tablespoon |
| Salt | ||
| Pepper |
| Ingredient | Quantity | Units |
|---|---|---|
| Cognac or Brandy | 1 | Tablespoon |
| Unlfavored Gelatin | 1-2 | Teaspoon |
Cooking Time:
Total Time: 20 Minutes
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Servings:
1 Cup
Instructions
Step 1: Prep
Chop shallots.
Crush pepper corn.
Step 2: Roast Veggies
Heat pan on medium heat.
Melt butter.
Add shallots.
Fry until soft & translucent.
Add thyme, crushed peppercorns, bay leaf, red wine.
Bring to a boil.
Cook 5 minutes until syrupy.
Add stock.
Reduce until slightly thickened sauce.
Step 3: Strain and Optional Ingredients
Strain sauce through fine mesh.
Return to pan. Lower heat.
Optional: Add Cognac/Brady if desired.
Optional: Add 1 teaspoon of unflavored gelatin.
Note: Add roughly 1 teaspoon (roughly 1/2 of one .25 ounce packet) of gelatin per cup of liquid to start.
Stir to combine.
Add 1 tablespoon cold butter.
Stir and cook 1 minute.
Season with salt and pepper.
Step 4: Add Cold Butter and Serve
Add 1 tablespoon cold butter.
Stir and cook 1 minute.
Season with salt and pepper.
Recommended Pairings:
Roasted Duck