Shallots in a Redcurrant Sauce

from Guy

Screen Shot 2020-04-14 at 10.50.59.png



  • 6 Shallots (3 per person)
  • 30 g Butter
  • 150 mls Port
  • 2 Tbs Redcurrant Jelly (or any fruit berry jelly available!)
  • Sat & Pepper to taste


  1. Blanch the Shallots in boiling water for 1 minute, cool under cold water and peel.
  2. Melt the Butter in a sauté pan on a high heat and add the Shallots.
  3. Keep moving the Shallots around to evenly colour them.
  4. Once the Shallots are a dark golden colour (about 5 – 7 minutes) reduce the heat and add the Port and the Fruit Jelly.
  5. Once the Jelly has dissolved, season with Pepper and Salt if needed and further lower the heat to a slight simmer.
  6. Reduce the sauce by half – this should take 20 minutes or so.
  7. Adjust the seasoning and serve.

Screen Shot 2020-03-25 at 15.42.47

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2 Responses to Shallots in a Redcurrant Sauce

  1. Pingback: April 14th 2020 | I do it my way

  2. Pingback: Breast of Duck (French Style) | I do it my way

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