SHALLOT-BRANDY SAUCE
Make this shallot-brandy sauce to accompany our Beef Tenderloin with Mushrooms and Thyme.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.
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Pierre Silly
[email protected]I was a bit hesitant to try this sauce because I'm not a huge fan of shallots, but I'm so glad I did! The shallots are cooked down until they're soft and sweet, and they add a wonderful depth of flavor to the sauce. The brandy also adds a nice touch
Best Nepal Trek
[email protected]This sauce is amazing! I made it exactly as the recipe said and it turned out perfectly. I served it over chicken and it was a huge hit with my family. The sauce is so flavorful and creamy, and it really elevated the dish.
Kevin Adams
[email protected]Made this sauce last night and it was delicious! I used it on grilled salmon and it was the perfect complement. The sauce is rich and creamy, with a hint of sweetness from the shallots and brandy. I'll definitely be making this again.
lilitha mhlekwa
[email protected]This shallot brandy sauce is a total game-changer! I've tried it with chicken, fish, and pork, and it's always a hit. The shallots and brandy give it a rich, savory flavor that pairs perfectly with any protein. It's also super easy to make, which is