Balsamic-Roasted Shallot Sauce – a delicious recipe with butter, olive oil, rosemary, chicken, onion, shallots. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature.
2
Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool.
3
Melt butter in a saucepan and saute onion and remaining rosemary until soft.
4
Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes.
5
Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
6
Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens.
7
Pour over roasted meats or pasta.
272
kcal
Calories
12
g
Fat
17
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon olive oil, 2 teaspoons rosemary, 1 cup chicken stock or 1 cup vegetable stock, and more.
Yes, Balsamic-Roasted Shallot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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