- 3 tbsp vegetable oil
- 600g shallots, peeled but left whole
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 bay leaves
- thyme sprig
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 500ml beef or veal stock
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.
Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.