As I prepare for my upcoming trip, I am scheduling another cooking class. I always walk away with a new technique, recipe or a missing utensil in my kitchen. Oh, and I never miss a trip without a visit to one of my go-to chef stores like E. Dehillerin in Les Halles. A must in every kitchen is the perfect pairing knife, multi purpose chopping knife and peeler. And, keep in mind, NEVER put any of these in the dishwasher or soaking in water. Wash and dry immediately .
RED WINE AND SHALLOT SAUCE
serve with grilled meats, fish and eggs
(typically with parsley and croutons)
4 shallots finely chopped
3/4 cups butter **Never cook with Salted Butter**
1/2 cup vegetable stock
1 1//2 cups of medium to heavy red wine
1/4 cup of butter, chilled and diced
salt, sugar, pepper and *thyme
*note: if serving with fish, chervil or dill is a great alternative to thyme.
Melt butter in a saucepan, add shallots and cook until translucent under medium heat. Add stock, stir well, then add in wine and thyme.
Reduce over medium-high heat until syrupy.
Remove from heat and gradually add cold butter, stirring occasionally until fully incorporated.
Season to taste with salt and pepper