Shallot and wine sauce

This sauce goes particularly well with red meat. Use this sauce to let reluctant gourmets enjoy cooked vegetables!

Ingredients (serves 4):

  • 30g of butter
  • 4 shallots
  • 100g of white mushrooms
  • 1 glass of good claret
  • 1 glass of warm water
  • 1 cube of veal stock
  • salt
  • 1 pinch of sugar
  • 1 pinch of Espelette pepper
  • 1 laurel leaf
  • 130g of cream
  • 50g of butter


  • Peel and chop the shallots. Rinse and slice the mushrooms.
  • Pour the lemon juice over to prevent them from browning.
  • Melt the butter in a saucepan and brown the shallots for 3 minutes.
  • Add the mushrooms, stir and leave to cook for 5 minutes before adding the wine, water and cube of veal-stock.
  • Season with salt, sugar, Espelette pepper and laurel.
  • Finally add the cream and leave to cook for 15 minutes. Remove the laurel leaf before serving.


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