Open Recipe: caramelized shallot and bourbon glace

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Yield: 2.00 Cup

Recipe Description

This sauce is natural with most roasted or smoked meats.

Ingredients

Method & Notes

1. Split the shallots in half (quarters if they are real big).
2. Slowly brown in the 1 tb butter.
3. Add the garlic and continue to cook until the garlic is golden.
4. CAREFULLY deglaze with the bourbon. It should explode if done right (makes a great show).
5. Add the demiglace and bring to a simmer. Cook for 10 minutes.
6. Whisk in the other tb of the butter and thyme.

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