8
medium shallots, peeled, trimmed, and thinly sliced
Salt and pepper to taste
2Tbsp
red wine vinegar
½cup
dry red wine
2Tbsp
parsley, finely chopped
INSTRUCTIONS
1
Heat a sauté pan over medium heat and add 1 Tbsp butter.
2
When butter is melted, add shallots and season with salt and pepper. Cook, stirring frequently, until shallots are softened but not colored, about 3-5 minutes.
3
Add vinegar and cook until it evaporates.
4
Add wine, bring to a boil, and allow it to cook down until it is reduced by half.
5
Pull pan from the heat and swirl in remaining 2 Tbsp butter; stir in chopped parsley.
8
medium shallots, peeled, trimmed, and thinly sliced
Salt and pepper to taste
2Tbsp
red wine vinegar
½cup
dry red wine
2Tbsp
parsley, finely chopped
INSTRUCTIONS
1
Heat a sauté pan over medium heat and add 1 Tbsp butter.
2
When butter is melted, add shallots and season with salt and pepper. Cook, stirring frequently, until shallots are softened but not colored, about 3-5 minutes.
3
Add vinegar and cook until it evaporates.
4
Add wine, bring to a boil, and allow it to cook down until it is reduced by half.
5
Pull pan from the heat and swirl in remaining 2 Tbsp butter; stir in chopped parsley.
