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Herbed Shallot Sauce


  • 1 teaspoon olive oil
  • 15 Roasted Shallots
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon Emeril's Creole Seasoning
  • 1/2 teaspoon salt
  • 2 turns freshly ground black pepper
  • 2 cups Veal Stock or Brown Chicken Stock


  • Heat the oil in a medium saucepan over high heat. Add the shallots and sauté, shaking and stirring, for about 30 seconds.
  • Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 20 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.