- Cook the shallots until soft in the butter.
- Add the Portageur and reduce by half
- Add the brown stock and reduce until nappe consistency.
Ingredients
- 1 chopped shallot
- 125 mL of Portageur
- 125 mL brown stock
- Butter
Chef : Vickie Langlois Of La Roulotte Gourmande J’aime Bellechasse
