Summary

Ingredients

• 400 g shallot (s), peeled and halved
• 3 tablespoon sugar
• 200 ml red wine
• 80 ml port wine, red
• 3 tablespoon Marsala
• 1 sprig thyme, fresh
• 60 g butter, diced, cold
• some cinnamon powder
• clove some powder

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Instructions

1. Caramelize the sugar in a saucepan. Deglaze with red wine, port wine and marsala, add the sprig of thyme, cinnamon and powdered cloves. Mix in the shallots and let simmer over a low heat. The sauce should only be about 100 ml. Then remove the thyme sprig from the sauce and bind with the butter cubes.