x

Recipe : *** Shallot and Vinegar Sauce

Shallot and Vinegar Sauce
  •  
  •  
  •  
  •  
Course:
Condiment

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 small shallot, finely minced
  • 6 or so cornichons, finely sliced
  • ½ teaspoons granulated sugar
  • fine salt and freshly ground black pepper, to taste
  • 30 g butter
  • 15 g all-purpose flour
  • 80 ml white wine vinegar
  • 150 ml veal stock

  • Recipe preparation steps

  • 1
    Place the shallot, vinegar, and sugar in a small saucepan over high heat. Bring the mixture to a boil and reduce the volume to about half. Set aside.
  • 2
    Prepare a "sauce velouté": Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for a couple of minutes. Allow the flour to brown a bit. Gradually mix in the stock and the vinegar reduction. Bring the sauce to a low boil. Season with some salt and add some pepper.
  • 3
    Just before serving, off the heat, stir in the cornichon (gherkin) slices.
  • Ready !