Shallot Sauce

Sauce échalote

Preparation info

  • For


    • Difficulty


    • Ready in

      15 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 60 g (2 oz) unsalted butter
  • 80 g (


  1. Having cooked your steak, take it out of the pan and keep it hot. Throw away the fat without washing the pan. Melt the butter in the same pan. Soften the chopped shallots in the butter, allowing them to cook for about 2 minutes.
  2. Pour in the vinegar and allow to reduce by half. Season with salt and pepper and add the chopped parsley and the blood which has run o