Winner Dinner - Balsamic Shallot Sauce

Hello, it's Thursday again (a.k.a pre-Friday). This week has just flown by, probably because I spent a large part of it feeling unwell and slinking home early for a nana nap. I woke up today feeling energetic for the first time in 10 days and then... I got my exam results back!

Woohoo?

Yes! Much better than expected. I passed everything with grades ranging from A to B. Really couldn't have hoped for better, considering how crazy last semester was.

As promised, here is an easy recipe for a sauce that can spice up any meal. I rely on sauces and condiments to woo visitors, seeing as I'm quite happy to eat boring, unadorned food myself.

Shallot Balsamic Sauce

Ingredients:

3 shallots

1 cup stock - I used Massel beef stock, which doesn't actually have any beef in it....

1/2 cup red wine (or just use 2 cups stock)

2 tbsp balsamic vinegar

1 tbsp butter (or an extra tbsp olive oil)

1 tbsp olive oil

1/2 tsp salt

Thyme (dried or fresh) to taste

Method:

Peel and finely chop the shallots

Sautee them in the butter and olive oil

Once they are soft, add all other ingredients. Keep the ring on high until it bubbles then turn the heat down until you have a gentle rolling boil.

(which does not photograph very well)

Keep the lid off the pot and let the sauce reduce. At the very last second it becomes very thick. This usually takes 20 minutes or so.

Serve over whatever you want to jazz up. 

Remember to have a salad with that because veges are very good for you.  People that don't eat veges  won't get a visit from Santa. He's making a list, he's checking it twice, you know.

Our meal was garlicky mashed kumara and pan fried wild venison, with salad (you see that, Santa?)

Do you have any favourite sauce or condiment recipes? If so, please link me up in the comments; I'm always looking for something new to dress up the Friday night feast.