Shallot and Red Wine Purée
Ingredients
- 2 lb. unpeeled shallots, washed and dried
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter, melted
- 6 sprigs thyme
- 1 sprig rosemary
- 3 cups pinot noir
- 3 cups ruby port
- 1 tsp. whole juniper berries
- 1 bay leaf
- Kosher salt and freshly ground black pepper
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