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Balsamic Vinegar, Honey, Lemon, Shallot Sauce

This sauce can be served hot with meat, fish, vegetables, rice... or cold with raw vegetables.

Sauce Public
Course: Other
Preparation time: 10 minutes
Cooking time: 1 minutes
Cost per serving: 0,72 €
Energy: 416 kcal / serving

Instructions

  • 1.   Peel and finely chop 1 to 2 shallots.
  • 2.   Melt the shallots in hot oil.
  • 3.   Deglaze with wine and vinegar.
  • 4.   Add the veal stock and let it thicken.
  • 5.   Add the veal stock and honey and let it thicken.
  • 6.   Squeeze the lemons to extract the juice.
  • 7.   Remove from heat and add the squeezed lemon juice.
  • 8.   Taste and add more vinegar or lemon according to your taste.

Notes & Suggestions

  • Source: https://www.marmiton.org/recettes/recette_sauce-vinaigre-balsamique-citron-echalotes_59508.aspx

Ingredients for servings

  • 2 shallots
  • 25 cl of white wine
  • 6 tablespoon of olive oil
  • 2 tablespoon of liquid honey
  • 5 tablespoon of balsamic vinegar
  • 2 lemons
  • 1 teaspoon of veal stock
  • 15 cl of heavy cream
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    416 kcal
    21 %
  • Fat
    32,08 g
    46 %
  • of which saturated
    11,22 g
    56 %
  • Carbohydrates
    17,77 g
    7 %
  • of which sugar
    14,66 g
    16 %
  • Protein
    1,34 g
    3 %
  • Fibers
    0,33 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.