Roasted Shallot and Port Wine Reduction Sauce

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings

Ingredients
  • 15 peeled shallots, cut in half
  • Olive oil
  • Salt and pepper
  • 3 cups port wine
Directions

Heat oven to 450 degrees. Toss the shallots with the olive oil and seasonings. Place in a large saute pan and roast for about 20 minutes. Stir occasionally. The shallots should have a nice brown color to them. Cover the shallots with the port wine and reduce by half.


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    Cannot disagree with the first reviewer whatsoever. I poured the port over the shallots and put it back in the oven. While unloading the dishwasher, a loud whoosh came from the over, and YES opening the door slightly, making the dog bark and singeing my hair. Took it out of the oven and put on a burner on the stove to finish. This could be extremely dangerous if left unattended. BEWARE!!!!
    The 1st reviewer obviously went about making this sauce the wrong way... I don't know how - but...Anyway - this a great recipe b/c it requires few ingredients and comes together great. I think the key to this sauce is to use decent port-something you would drink too and not just cook with! I have made this recipe over 10 times and its great everytime...You won't regret it.
    great sauce for pork, duck even steak. Obviously... you are roasting the shallots in the oven... removing them and placing in a pan on the stove-top and reducing. Great, simple recipe.
    This is a poorly written recipe.
     

     
    The port wine reduction should be made in a saucepan on the stove top, NOT in the oven. If you try to do this in the oven, it WILL ignite, start a fire in the pan, splatter the sauce all over the interior, and blow the oven door open! And that's at 400 degrees F. I can only imagine how much worse it would be at 450 degrees!
     

     
    Emeril...you can do better.
     
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