Alastair Little, Richard Whittington

Shallot Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This sauce is spooned, while still hot, over cold meat like roast lamb. This means lamb at room temperature, never please straight from the fridge.

Ingredients

  • 225 g/ 8 oz shallots, diced
  • 4 tbsp olive oil

Method

Fry the shallots gently in the olive oil until soft and translucent.

Stir in the breadcrumbs and vinegar. Lower the heat and cook, stirring, for 3 minutes. Stir in the gherkins and spoon over the lamb.