Damn! Forgot to add: at the end, when you're warming up the sauce before serving, stir in just a tablespoon or two of unsalted butter for sheen and richness.
This is pretty basic. Should serve 4 generously. Are you serving it over beef?
You roast the shallots in the oven, then simmer them with the port in a sauce pan, and then puree (or not) before serving.
Peel about a dozen normal-sized shallots, then do a rough chop on them (in half is fine, just to create more surface area).
Toss them lightly with just a bit of olive or vegetable oil, salt and pepper.
Roast shallots at 450 until they get brown, at least 20 minutes but could take longer, using a metal spatula to flip them over every 8-10 minutes.
Take shallots from oven and put in a saucepan. Cover with about 3 cups port wine. Let it simmer on low or medium-low heat until the liquid is reduced by about half. Stir occasionally, gently crushing the shallots. Do not let it boil, you want a slow simmer.
If you want to add herbs (usually thyme, but it would depend on your entree and any other herbs you’re already using), you would add a couple fresh stalks during the simmering period.
When the liquid is down by about half, remove from heat. Taste for salt and pepper and adjust as you like.
You can serve as is, with chunky shallots. Or 1) Take saucepan off heat, let mixture cool. Transfer all of saucepan to a blender and puree. Or 2) Transfer one-half of the cooled mixture to a blender and puree (or use a stick blender), then add that pureed part back to the main portion. So that would give you some texture which might be nice, depending on what you’re serving.
May I suggest that you use the best port you can afford. It makes a difference.
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You roast the shallots in the oven, then simmer them with the port in a sauce pan, and then puree (or not) before serving.
Peel about a dozen normal-sized shallots, then do a rough chop on them (in half is fine, just to create more surface area).
Toss them lightly with just a bit of olive or vegetable oil, salt and pepper.
Roast shallots at 450 until they get brown, at least 20 minutes but could take longer, using a metal spatula to flip them over every 8-10 minutes.
Take shallots from oven and put in a saucepan. Cover with about 3 cups port wine. Let it simmer on low or medium-low heat until the liquid is reduced by about half. Stir occasionally, gently crushing the shallots. Do not let it boil, you want a slow simmer.
If you want to add herbs (usually thyme, but it would depend on your entree and any other herbs you’re already using), you would add a couple fresh stalks during the simmering period.
When the liquid is down by about half, remove from heat. Taste for salt and pepper and adjust as you like.
You can serve as is, with chunky shallots. Or 1) Take saucepan off heat, let mixture cool. Transfer all of saucepan to a blender and puree. Or 2) Transfer one-half of the cooled mixture to a blender and puree (or use a stick blender), then add that pureed part back to the main portion. So that would give you some texture which might be nice, depending on what you’re serving.
May I suggest that you use the best port you can afford. It makes a difference.