Yield: 1 servings
|2 cups||Sliced shallots|
|1 tablespoon||Canola oil|
|½ cup||Sauterne wine|
|4 cups||Dark chicken stock|
|2 \N||Bay leaves|
|1 \N||Thyme sprig|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
Caramelize shallots with oil until golden brown. Deglaze with wine and reduce the liquid by 80 per cent. Add stock, bay leaves, thyme and simmer.
Reduce the liquid by 20 per cent. Check for seasoning. Remove the bay leaves and thyme.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A20)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.