See Also: Fish and Seafood · Main Dishes · Meat Dishes · Sauces and Marinades
Shallot Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com.
1-2 shallots, peeled and finely diced
2 tablespoons unsalted butter
finely ground fresh peppercorns
pinch of nutmeg
2 - 4 tablespoons vegetable, beef, seafood or chicken broth
2 - 4 tablespoons red wine
In small skillet, heat butter and add diced shallots. Cook and stir several minutes, until shallots are tender and just beginning to brown a little. Add pepper, nutmeg, stock and wine. Cook and stir about 1 minute more. Taste for seasonings, adding a pinch of sea salt if needed. Drizzle over fish steaks, pork chops, lamb chops, beef steak, or whatever!
Recipe created 2003-03-25.
