apricot-shallot sauce

  • Currently 4/5
from the Kitchn

testing to see how they will taste on mushrooms.

yields: topping for 4 servings
1 tbsp olive oil
5 medium shallots
1/4 tsp red pepper flakes
1/2 c broth (chicken or meaty mushroom)
1/4 c balsamic vinegar
2-3 tbsp apricot preserve or jam
1. heat olive oil in a medium to large sauté pan over medium heat. add the shallots and peppers, add a little bit of salt, and cook for about 5 minutes, until the shallots begin to get soft and the bottom of the pan begins to brown.
2. add the broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces.
3. add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes.
4. add the apricot jam and stir to combine. the sauce will thicken but should still be easily stirred.
possibly add a little bit of ginger for zing

shallots: medium onion & 3 garlic cloves
balsamic vinegar: apple cider vinegar (less assertive)
Cooking Method   Pan FriedPrep Time   less than 15 minutes
Cooking Time   less than 15 minutes 
Features   Dairy-Free, Vegan, Vegetarian

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