• 3 tbsp vegetable oil
  • 600g shallots, peeled but left whole
  • 25g butter
  • 2 bay leaves
  • thyme sprig
  • 500ml beef or veal stock


  • STEP 1

    Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn’t burn.

  • STEP 2

    Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.

Recipe from Good Food magazine, March 2011

Goes well with


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