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The shallots can be prepared a few hours in advance, and gently reheated before serving.
Heat a wide, shallow saucepan and add 30g (1oz) butter and the shallots. Cook over medium heat until golden, turning occasionally.
Add the wine, vinegar, sugar, salt, thyme, and bay leaf. Simmer over a low heat for 30 minutes, or until tender.
Transfer the shallots to a serving bowl, using a slotted spoon. Allow the liquid in the pan to bubble over a high heat until syrupy, then whisk in the remaining butter.
Discard the thyme sprig and bay leaf, and pour the sauce over the shallots. Serve immediately.
- 60g butter
- 450g shallots, trimmed
- 360ml burgundy red wine
- 2 tbsp red wine vinegar
- 1 tsp caster sugar
- 1 pinch salt
- 1 sprig thyme
- 1 bay leaf
Total time required
- Preparation time:
- Cooking time:
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2w+* Product life guaranteed for more than 2 weeks
Price per 10g: 92p
Price per 10g: 57.5p
5d+* Product life guaranteed for 5 days including delivery day, with an average of 6 days.
Price per kg: £3.13
Price per 75cl: £11.99
Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
- Life guarantee
- * Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow and includes day of delivery. Please book a slot to view Life guarantee for your chosen delivery day. See Terms and Conditions for further details.
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- ** Matched to Tesco's standard retail price on 14-Jul-2014. See our Terms and Conditions for full details.