Echellotte Caramelize

Echellotte Caramelize


  • 2 Tbls. Unsalted Butter
  • 6 cups Sliced Peeled Shallots
  • 1 Tbls White Granulated Sugar
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 3 Tbls Red Wine Vinegar
  • 1/2 cup Red Wine
  • 2 Tbls Cold cubed Butter
  • 1/4 cup Chopped Italian Flat Leaf Parsley


Over medium heat, melt butter until it foams, then add sliced shallots, sugar, salt and pepper. Stirring ever so often so the shallot mixture does not burn, caramelize shallots until golden brown. Add red wine vinegar and reduce until dry. Add red wine and reduce until mixture has a glossy finish and is fairly dry. Add cold cubed butter and chopped parsley and swirl with wooden spoon until just incorporated and then remove from heat. Serve on top of or on the side of cooked steak.

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