Shallot Sauce

Name: Shallot Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3¾ cups (900 ml)
Cuisine: French Classic
Ingredients: about 1 shallot (30 g) 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; about 1 cup (200 g) Butter; garlic Garlic

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

FINISHING SAUCE · STEAK & ROASTED BEEF

In the published recipe, this is the finishing sauce for entrecôtes d'Irlande.

Debuyst's shallot-red wine sauce for steak.

On the jar

CHALOTE

Method: stove
Yield: about 3¾ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Red Wine 200 mlVeal Stock 250 mlCassis 250 mlCream 80 ml

Ingredients

Shallotabout 1 shallot (30 g)
Red Wine1/2 cup + 2 Tbsp + 2 tsp red wine (200 ml)
Veal Stock1 cup + 2 tsp veal stock (250 ml)
Cassis1 cup + 2 tsp cassis (250 ml)
Cream1/3 cup cream (80 ml)
Butterabout 1 cup (200 g)
Garlicgarlic

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

Shallot Sauce 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:

4 kitchens · 4 stars · 5 national awards

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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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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