Olivemill Échalote

Name: Olivemill Échalote
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3¾ cups (900 ml)
Cuisine: French Classic
Ingredients: 30 g shallot Shallot; 1/2 cup + 2 Tbsp + 2 tsp red wine (200 ml) Red Wine; 1 cup + 2 tsp veal stock (250 ml) Veal Stock; 1 cup + 2 tsp cassis (250 ml) Cassis; 1/3 cup cream (80 ml) Cream; 200 g butter Butter; garlic Garlic

Independent adaptation of a publicly published Roland Debuyst recipe. Not affiliated with, sponsored by, or endorsed by Roland Debuyst.

From a master craftsman's kitchen.

Ratio

Red Wine 200 mlVeal Stock 250 mlCassis 250 mlCream 80 ml

Ingredients

Shallot — 30 g shallot
Red Wine — 1/2 cup + 2 Tbsp + 2 tsp red wine (200 ml)
Veal Stock — 1 cup + 2 tsp veal stock (250 ml)
Cassis — 1 cup + 2 tsp cassis (250 ml)
Cream — 1/3 cup cream (80 ml)
Butter — 200 g butter
Garlic — garlic

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Olivemill Échalote wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Roland Debuyst — published sauce recipes in the PantryFlex catalog. Bocuse d'Or silver 1997.

Originally published as Sauce Échalote.

Adapted from a Roland Debuyst recipe (Roland Debuyst / Delhaize (entrecôtes d'Irlande)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Roland Debuyst / Delhaize (entrecôtes d'Irlande) (published as “Sauce Échalote”). Full citation lives in Provenance.

Companion jar