I absolutely LOVE cinnamon. There is simply something about the smell and taste of whole cinnamon sticks. I think the word I’m looking for is: divine. Last winter I went through a phase of adding whole cinnamon sticks to pretty much every single dish I made, which gave all my recipes a little taste of the holiday season!
As it turns out, cinnamon added a little je ne sais quoi to this shallot sauce, especially when combined with other holiday-friendly whole spices.
I like using long shallots, I feel their taste is a little less onion-y than the little round shallots, though this recipe will work with either type.
This sauce is ideal to drizzle over roast vegetables, especially winter veg like potatoes or parsnips.
Approx. Preparation time: 5 minutes
Approx. Cooking time: 30 minutes
- 4 long medallion shallots
- 1 large cinnamon stick broken in a few smaller pieces (the pieces should be big enough to be fished out of the sauce before serving)
- 1 whole clove
- Half a teaspoon of grated nutmeg
- Salt, to taste
- 5 whole pepper grains
- One Pinch of Paprika
- 1 tablespoon of sunflower oil
- Optional – you can add a teaspoon of instant mash potato flakes to thicken the sauce (you can also use a bit of corn flour dissolved in hot water, although I personally find this has a risk of making for a gooey consistency)
- Dice 2 of the shallots finely.
- Simply peel the 2 other shallots and keep them aside. These will be poached.
- Heat the sunflower oil in a small cooking pot, on medium heat
- When the oil is hot, add the whole cinnamon, pepper grains and the clove. Stir for a minute or two. The whole spices will infuse the oil.
- Add the diced shallot to the pot and stir until they are soft and slightly translucent.
- Cover with cold water.
- Add the salt, paprika and grated nutmeg and bring to the boil.
- When the water is boiling, add in the two whole shallots and submerge them in water.
- Reduce to a low heat and leave to simmer for 25 minutes.
- Optional – At the end of the 25 minutes you can remove from the heat and stir in a teaspoon of potato mash flakes to thicken the sauce.
- Remove the whole spices before serving.
- Remove the poached shallots to be used as a decoration element for your side.
- You can serve as is keeping a broth-y texture, or you can blend everything together using a blender, which will give you a smoother, slightly ticker texture.