Couple notes –
It called for half of a large shallot and attributed it to 40g. I just used one large whole shallot. Didn’t weigh it but the pkg of 3 was just under 90g.
Instead of brandy, I did twice the amount of Makers Mark. Only did twice the amount bc I set a 1/8 cup (2 tbsp) out for it and had a brain fart and ended up doing 2 of those. Turned out great but cookdown time of course was longer.
I reduced it (much?) further than what I interpret the recipe calls for. It says thick enough to coat the back of a spoon but it gets so much more depth beyond that. I’d say honestly…. I probably reduced it by half, adding salt and more fresh cracked peppercorn along the way.
It’s insanely good. Also why am I 40 and just now learning about shallots being the superior onion.
by gogoALLthegadgets
3 Comments
Better late than never. I love this sauce
Try it on a burger. Will change your life.
I made it tonite too! Over cooked my filet a hair but it was still delicious.