Prep
15 min
Total
1 hr 30 min
Serves
12-20
INGREDIENTS
- 1 bottle flat sparkling wine
- 2 liters chicken stock
- 1 tablespoon chopped rosemary
- 4 cups thinly spliced shallots
- 1 splash olive oil
- 1 large nub butter
- 1 oz red wine vinegar
- salt
- pepper
METHOD
- In a large sauce pot on medium low heat add butter, olive oil, rosemary and shallots. Sweat slowly until shallots become golden brown and turn into onion paste.
- Deglaze with vinegar and reduce.
- Add champagne and reduce by half.
- Add stock and reduce by 2/3.Season and serve!
