Main Course: Carmalized Shallot Sauce
2 lbs large shallots, peeled (roots left on)
3 tbsp extra virgin olive oil
3 tbsp of unsalted butter
1/2 tsp kosher salt
1/4 tsp black pepper
3 tbsp sugar
1/4 cup red wine vinegar
Preheat oven to 400°.
Add butter and olive oil to a saute pan over medium heat.
When the butter has melted, add the shallots and the sugar. Toss.
Cook, tossing occasionally, until the shallots begin to brown (10 minutes or so).
Add the vinegar, salt, and pepper. Toss.
Put in the oven and cook until the shallots are tender (20–30 minutes).
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