Caramelized Shallot Sauce



Serving size

about 1/2 cup sauce
60 minutes

This recipe can easily be multiplied. Leftover sauce should be reheated gently.

Caramelized Shallot Sauce


2 Large Shallots, raw (peeled)
1 cup No salt added vegetable stock (or no salt added chicken stock)
2 tsp.. Unsalted butter
1/8 tsp. Salt
1 to taste Black pepper


Preheat the oven to 325°F.

Place the peeled shallot in a small sauce pan, cover and place in the oven.

Roast for about 45 minutes. Shake the pan about every 15 minutes to prevent the shallots from sticking to the pan.

Add the stock and return the pan to the oven. Cook for about 20 minutes while the stock reduces by about two thirds.

Swirl and add the butter, salt and pepper.

Swirl the pan as the butter melts, and serve when well blended.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is the quick, home version of a sauce that a chef friend of mine served in his restaurant. He used fresh homemade veal stock which added to the richness and would serve this over perfectly grilled sirloin steaks.

The sauce is perfect for beef, pork and chicken. You can use it for any simple cut that has some flavor on its own, like tenderloin or chicken breasts, but would be enhanced by a rich, silky sauce.

"A bath and a tenderloin steak. Those are the high points of a man's life."

Curt Siodmak