Type what you have

Ingredients

• ✓ shallot
• pomegranate
• olive oil
• lime juice
• salt
• pepper
• cilantro

Instructions

1. 1 Juice the pomegranates retaining the seeds and juice.
2. 2 Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
3. 3 Serve at room temperature.

By Ruth Levene

Ingredients

• ✓ shallot
• olive oil
• pinot noir wine
• beef broth
• butter
• italian seasoning
• salt

Instructions

1. 1 Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
2. 2 Add wine into the saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
3. 3 Stir in beef broth. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes.
4. 4 Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

By DesireeChristian

Ingredients

• ✓ shallot
• butter
• salt
• red wine
• veal stock
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.
3. 3 Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
4. 4 Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ shallot
• white wine
• lemon juice
• heavy cream
• butter
• cayenne pepper
• salt

Instructions

1. 1 Gather ingredients.
2. 2 Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
3. 3 Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture.
4. 4 Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
5. 5 Remove the saucepan from heat. Season with cayenne pepper and salt.

By John Mitzewich

Ingredients

• ✓ shallot
• olive oil
• white wine
• half-and-half
• tarragon
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Heat oil in a small saucepan over medium heat. Add shallots and cook until softened, about 2 minutes.
2. 2 Stir in white wine, scraping up any brown bits on the bottom of the pan. Allow wine to evaporate, then slowly add half and half, tarragon, and Dijon mustard while stirring. Lower the heat and cook, stirring constantly, until sauce reaches desired consistency, about 2 minutes. Season with salt and freshly ground black pepper.
3. 3 Spoon sauce over salmon and serve.

By lutzflcat

Ingredients

• ✓ shallot
• white wine
• white wine vinegar
• heavy cream
• butter
• salt
• black pepper
• saffron

Instructions

1. 1 Combine wine, shallots, and vinegar in a small, heavy-bottomed saucepan over medium heat. Cook until liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce the heat to low, and simmer until mixture has reduced by half, about 10 minutes. Remove from the heat.
2. 2 Whisk in butter, 1 tablespoon at a time, until smooth. Season with salt and pepper, then stir in saffron.
3. 3 Serve immediately or keep warm over a double boiler until ready to serve.

By Divinity Turley

Ingredients

• ✓ shallot
• butter
• white wine
• heavy cream
• chicken broth
• lemon juice
• rosemary
• salt

Instructions

1. 1 Melt butter in a small saucepan over medium heat. Stir in shallot; cook until shallot has softened and turned translucent, about 3 minutes.
2. 2 Pour in wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in rosemary and season to taste with salt.

By Lindsay

Ingredients

• ✓ shallot
• butter
• garlic
• white wine
• white pepper
• heavy cream
• lemon
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a medium saucepan over low heat. Cook and stir shallots in butter until translucent and tender, 2 to 3 minutes. Stir in garlic; cook until tender and aromatic, about 1 minute.
3. 3 Stir in 1 cup white wine, increase heat to high, and bring to a boil. Add remaining 1/2 cup wine; boil for 10 minutes, then reduce heat to medium-low. Season with white pepper.
4. 4 When sauce is no longer boiling, slowly stir in cream, lemon juice, and salt. Simmer until thickened, 3 to 5 minutes.

By Claire

Ingredients

• ✓ shallot
• olive oil
• green peppercorn
• butter
• cognac
• all-purpose flour
• beef broth
• half-and-half
• salt

Instructions

1. 1 Heat oil in a skillet over medium heat. Add shallots, peppercorns, and butter; cook for 3 minutes.
2. 2 Add Cognac and cook for 1 minute. Whisk in flour and cook for 1 minute until alcohol evaporates. Pour in beef broth and increase heat to bring sauce to a simmer. Cook and stir for 5 minutes.
3. 3 Add half and half, reduce heat to low, and cook 5 minutes. Season with salt and serve.

By Soup Loving Nicole

Ingredients

• ✓ shallot
• olive oil
• pomegranate juice
• rice vinegar
• white sugar
• garlic
• white pepper
• kosher salt

Instructions

1. 1 Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Blend until smooth, about 2 minutes.

By mel

Ingredients

• ✓ shallot
• olive oil
• balsamic vinegar
• garlic
• mustard
• honey
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine olive oil, balsamic vinegar, shallot, garlic, Dijon mustard, honey, salt, and black pepper together in a glass jar with a tight-fitting lid.
3. 3 Replace the lid on the jar and shake vigorously until thoroughly combined.

By Singer6

Ingredients

• ✓ shallot
• lobster mushroom
• water
• heavy cream
• all-purpose flour
• asiago cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
3. 3 Whisk cream and flour into mushrooms until flour is incorporated.
4. 4 Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.

By Elle Mcgrath

Ingredients

• ✓ shallot
• olive oil
• red wine vinegar
• maple syrup
• mustard
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Combine olive oil, red wine vinegar, maple syrup, Dijon mustard, shallot, Italian seasoning, salt, and pepper in a jar with a lid. Shake to combine until mixture is emulsified, about 20 seconds. Adjust salt and pepper, if needed.

By France Cevallos

Ingredients

• ✓ shallot
• butter
• garlic
• tarragon
• salt
• white pepper
• white wine
• lemon
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a small saucepan over medium-low heat. Add shallots and garlic; cook and stir until shallots are translucent, about 3 minutes. Season with tarragon, salt, and white pepper.
3. 3 Increase heat to medium; stir in white wine and lemon juice. Bring to a simmer, then whisk for 1 minute.
4. 4 Remove from heat and sprinkle in parsley. Pour over your favorite white fish before serving.

By Nicole0615

Ingredients

• ✓ shallot
• butter
• button mushroom
• all-purpose flour
• all-purpose flour
• beef broth
• half and half
• black pepper
• salt

Instructions

1. 1 Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

By BakingWithLuv

Ingredients

• ✓ shallot
• butter
• garlic
• button mushroom
• rosemary
• white wine
• heavy cream
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter in a heavy-bottomed pan over medium heat until foamy, 3 to 4 minutes. Add shallots and garlic; cook and stir for 3 minutes. Stir in mushrooms and rosemary until coated; cook for 1 minute.
2. 2 Pour 4 tablespoons wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase the heat to medium-high; add cream and remaining 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper, then sprinkle with Parmesan cheese.

By Amber D Marcu

Ingredients

• ✓ shallot
• balsamic vinegar
• dijon mustard
• garlic
• cumin
• red pepper flakes
• olive oil
• salt
• black pepper

Instructions

1. 1 Whisk together vinegar and mustard in a small bowl. Whisk in shallot, garlic, cumin, and pepper flakes.
2. 2 Drizzle in olive oil, whisking constantly, until fully incorporated. Continue to whisk for 1 to 2 more minutes. Season with salt and black pepper. Let sit for 10 minutes to allow flavors to develop.

By ANGELBEBEBOO

Ingredients

• ✓ shallot
• butter
• portobello mushroom
• crimini mushroom
• shiitake mushroom
• morel mushroom
• chanterelle mushroom
• red wine
• beef demi glace
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Sauté shallots briefly, then stir in all mushrooms. Sauté until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi-glace and simmer for 6 minutes, or until sauce has thickened.

By Bill L

Ingredients

• ✓ shallot
• oil
• butter
• all-purpose flour
• cream
• salt
• cinnamon
• pumpkin puree
• chicken broth
• sage
• thyme

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add shallot; cook and stir until soft, about 10 minutes. Add butter; stir until melted. Whisk in flour until incorporated. Whisk in cream, salt, and cinnamon until incorporated, about 2 minutes.
2. 2 Whisk pumpkin and ½ cup chicken broth into cream mixture, adding more broth, ¼ cup at a time, until reaches desired consistency. Simmer sauce until reaches desired consistency, 5 to 10 minutes.
3. 3 Stir sage and thyme into sauce.

By MegChaseWal

Ingredients

• ✓ shallot
• vegetable oil
• garlic
• star anise
• cinnamon
• red pepper flake
• ginger
• soy sauce
• sugar
• shiitake mushroom powder
• salt

Instructions

1. 1 Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium heat. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
2. 2 Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
3. 3 Strain shallot mixture through a fine mesh sieve over red pepper flake mixture. Let garlic and shallot pieces cool in the sieve, then stir them back into the infused oil. Discard star anise.
4. 4 Pour into a glass container with a secure top; chill until ready to use.

By Diana71

Ingredients

• ✓ shallot
• tomato
• garlic
• parsley
• tarragon
• kalamata olive
• basil leaf
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Dice tomatoes, and place in a colander for about 5 minutes to drain.
2. 2 Transfer drained tomatoes to a bowl, and gently fold in shallots, garlic, parsley, tarragon, Kalamata olives, and basil.
3. 3 Pour olive oil and lemon juice over the vegetables, and stir until combined. Allow mixture to sit for about 30 minutes for the flavors to meld.

By lutzflcat

Ingredients

• ✓ shallot
• butter
• mushroom
• butter
• mushroom
• red wine
• thyme
• bay leaf
• beef broth
• arrowroot powder
• salt
• black pepper

Instructions

1. 1 Melt 1/4 cup butter in a medium pan over medium heat. Add 2 cups sliced mushrooms; sauté until soft. Remove mushrooms from pan; set aside.
2. 2 Add 1 tablespoon butter to the pan. Add shallots; cook and stir until translucent. Add ½ cup chopped mushrooms and cook until soft. Stir in red wine, thyme, and bay leaf; simmer until sauce reduces a little, about 1 minute.
3. 3 Dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce; bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with salt and freshly ground black pepper.

By Jimmi

Ingredients

• ✓ shallot
• butter
• mushroom
• pine nut
• olive oil
• vegetable broth
• garlic
• lemon juice
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until mushrooms are lightly browned and soft, 5 to 7 minutes. Remove the saucepan from heat and set it aside to cool for 10 minutes.
2. 2 Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse the blender a few times until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl.
3. 3 Stir Parmesan cheese through blended mixture until incorporated.

By Jewels Cooks

Ingredients

• ✓ shallot
• tarragon leaves
• black peppercorn
• white wine vinegar
• white wine
• water
• tarragon
• caper
• butter
• egg yolk
• tarragon vinegar
• butter
• caper-tarragon compound butter
• salt
• cayenne pepper
• black pepper

Instructions

1. 1 Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
2. 2 To make the compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
3. 3 To make the Béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

By John Mitzewich

Ingredients

• ✓ shallot
• red chile pepper
• green chile pepper
• coriander seed
• cumin seed
• mace
• cardamom
• garlic
• lemongrass
• cilantro root
• black peppercorn
• makrut lime leaf
• galangal
• shrimp paste
• salt

Instructions

1. 1 Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
2. 2 Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
3. 3 Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. The past will keep in the refrigerator for several weeks.

By Wiley

Ingredients

• ✓ shallot
• mango
• coconut milk
• vegetable oil
• curry paste
• chicken breast
• cucumber

Instructions

1. 1 Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
2. 2 Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

By KIKI810

Ingredients

• ✓ shallot
• carrot
• parsnip
• sweet potato
• turnip
• vegetable oil
• garlic
• salt
• pepper
• zucchini
• cherry tomato
• lentil
• tandoori sauce
• quinoa
• mint

Instructions

1. 1 Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
2. 2 Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
3. 3 Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
4. 4 Garnish with mint.

By Patak's Canada

Ingredients

• ✓ shallot
• basmati rice
• mung bean
• split yellow dal
• ghee
• cumin seed
• mustard seed
• ginger root
• goda masala
• turmeric
• black pepper
• salt
• water

Instructions

1. 1 Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes more. Drain and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 2 tablespoons ghee. Sauté cumin and mustard seeds in hot ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.
3. 3 Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
4. 4 Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon remaining ghee.

By Buckwheat Queen

Ingredients

• ✓ shallot
• olive oil
• cinnamon stick
• cardamom pod
• star anise
• clove
• curry leaf
• garlic
• ginger root
• curry paste
• coconut milk
• water
• chicken breast
• tamarind juice
• salt

Instructions

1. 1 Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
2. 2 Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

By nora muhammad

Ingredients

• ✓ shallot
• water
• cornstarch
• cayenne pepper
• chicken thigh
• black pepper
• salt
• yogurt
• half and half
• tomato puree
• bay leaf
• cumin
• chili powder
• garam masala
• lemon juice
• ginger garlic paste
• butter
• onion
• peanut oil

Instructions

1. 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
2. 2 Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
3. 3 Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
4. 4 Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
5. 5 Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.
6. 6 Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
7. 7 Serve over rice with naan.

By MITCHMAN21