Herbed Shallot Sauce

Ingredients

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

Instructions

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.