Caramelized Shallot Gravy
Makes 2 cups
The sweet, subtle flavor of shallots makes them great for flavoring sauces and gravies.
- 2 Tbs. olive oil
- 1 lb. large shallots, peeled and cut into ⅛- to ¼-inch-thick rounds (4 cups)
- 1 small Turkish bay leaf
- 1 pinch salt
- 1 tsp. chopped fresh thyme
- 2 Tbs. all-purpose flour
- 2 cups Rich Vegetable Broth or low-sodium vegetable broth
- ½ cup extra-dry French or Italian vermouth
- 1 tsp. dark brown sugar
- ½ tsp. Dijon mustard
- ¼ tsp. white wine vinegar
1. Heat oil in large nonstick skillet over medium heat. Add shallots, bay leaf, and salt. Sauté 20 minutes, or until shallots are deep brown, stirring often.
2. Mix in thyme; stir 30 seconds. Mix in flour. Stir 2 minutes, or until flour is completely absorbed and beginning to color. Add Rich Vegetable Broth and vermouth. Bring to a boil over medium heat, stirring constantly. Stir in brown sugar and mustard. Simmer 5 minutes, or until gravy is thickened enough to coat spoon, stirring often. Mix in vinegar, and season with salt and pepper, if desired.
November 2013 p.50