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Preparation : 5 min | Resting : - |
Cooking : 8 min | Equipment : |
Difficulty : | Rating : 0 rates |
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2 | shallots (40g) |
1 | tbsp white vinegar |
250 | g cold butter, diced |
100 | ml red wine such as Côtes-du-Rhône |
30 | ml water |
salt, pepper |
1 | Peel and halve the shallots. Chop using the EXPERT programme for 20 seconds/ speed 13. Scrape the shallots into the centre of the bowl using a spatula, add the red wine, vinegar and water; season to taste. Remove the cap and run the EXPERT programme for 5 minutes/speed 5/100°C. |
2 | Restart the programme for 3 minutes/speed 5/60°C, gradually adding the butter. If the sauce is not smooth, add a little water and mix for 30 seconds/speed 18. |