If you have a busy week ahead of you, dinners will be planned with convenience in mind. Try making this mix at the weekend and then use it for quick fuss-free dinners.
Serves: 6 – 8 portions
Prep time: 20 minutes
Cooking time: 20 minutes
You will need:
400g peeled shallots
½ bottle of white wine
4 cloves of chopped garlic
125g packet of butter
What to Do:
Finely chop all of the shallots and put to one side.
Add the 75g of the butter to a pan and melt. Sweat the shallots off in the butter until soft, then add the garlic. Allow to cook gently for 5 minutes or so on a low heat, not allowing the mix to colour.
Now add the wine and reduce by ¾ of the volume.
Add the other 75g of butter to the shallots that are cooked and remove the pan from the heat.
Pour in to a clean Kilner Jar whilst hot and close immediately.
This mix will then keep for up to a week in the fridge and is good for adding to things at the last minute such as Pasta Dishes, Moules Marinere; Stir Fry’s and even Quick Sauté Cabbage.
Recipes courtesy of: www.UKshallot.com