Page title and description
- 1 tbsp butter
- 200g shallots, peeled and left whole
- 4 sprigs of rosemary
- 1 tsp sugar
- 175ml red wine
- 1 tsp balsamic vinegar
Prep time: 10 min
Cooking time: 30 min
Step 1Heat butter in a pan and add shallots - toss until they are browning - add rosemary and cook until shallots are starting to caramelise. Add sugar, dissolve and add wine and vinegar.
Step 2Cover and simmer for about 20 minutes.
Step 3When you are about to use, uncover and reduce liquid until shallots are shiny and have a syrupy glaze.