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A recipe for sticky honey and balsamic shallots

Sunday, December 17, 2017

Planning your Christmas menu? Bored with brussel sprouts? Try making these sticky honey and balsamic shallots. They are absolutely delicious.

I have tried various versions of this and have settled on this combination of ingredients as the best for one of the most delicious sides ever!  I am delighted with the results and will definitely be serving this at Christmas.  The biggest challenge is actually peeling the shallots.  My top tip is to soak them in cold water first.  This helps the skin to come away easily.  Best of all, these freeze well so can be made well in advance

  • 500 g shallots
  • 25g butter
  • 2 tbsp runny honey
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • Juice of ½ lemon
  • Salt and ground black pepper to season

Peel the shallots

Melt the butter in a pan

Add the shallots to the pan

Add all the other ingredients and bring to a simmer

Spoon the mixture over the shallots to baste them

Cook on a low heat for around 40  minutes or until the liquid is reduced, thickened and syrupy


Soak the shallots in cold water. This makes it easier to remove the skins

minutes to simmer
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