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Add a photoServings: 6
Ingredients
- 4 x shallot, chopped
- 1 Tbsp. extra virgin olive oil
- 2 lt chicken stock
- 3 ounce butter salt pepper
Directions
- In a heavy-bottomed pan, heat the extra virgin olive oil over a medium heat. Saute/fry the shallots in the extra virgin olive oil till they begin to caramelize, about 10 min. Deglaze the pan with some chicken stock. Add in the remainder of the stock and reduce the liquid over a low heat till it is thick sufficient to coat the back of a spoon. Finish by stirring in the cool butter and season to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 6 servings | |
| Calories 43 | |
| Calories from Fat 23 | 53% |
| Total Fat 2.58g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 527mg | 22% |
| Potassium 267mg | 8% |
| Total Carbs 1.33g | 0% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.0g | 0% |
| Protein 3.33g | 5% |
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