Balsamic-Shallot Sauce

0610balsamic-shallot-sace
Photo by Quentin Bacon
Balsamic-Shallot Sauce 3.1 31 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 146 calories
    • Fat 9 g
    • Sat Fat 4 g
    • Cholesterol 15 mg
    • Sodium 259 mg
    • Protein 2 g
    • Carbohydrate 14 g
    • Sugar 5 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 31 mg

Heat the oil in a large skillet or saucepan over medium-low heat. Add the shallots and cook until softened, about 5 minutes. Add the broth and vinegar. Increase heat to medium, bring to a simmer, and cook for 2 minutes. Remove from heat.Add the butter to the skillet and swirl until melted. Season with the salt and pepper. Pour or spoon the sauce over cooked meat.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 3 large shallots, thinly sliced into rings
  3. Check 1/3 cup low-sodium chicken broth
  4. Check 1/3 cup balsamic vinegar
  5. Check 2 tablespoons unsalted butter, chilled and cut into pieces
  6. Check 1/2 teaspoon kosher salt
  7. Check 1/4 teaspoon black pepper

Directions

  1. Heat the oil in a large skillet or saucepan over medium-low heat. Add the shallots and cook until softened, about 5 minutes. Add the broth and vinegar. Increase heat to medium, bring to a simmer, and cook for 2 minutes. Remove from heat.
  2. Add the butter to the skillet and swirl until melted. Season with the salt and pepper. Pour or spoon the sauce over cooked meat.

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