Ingredients
2 shallots, chopped fine
3/4 cup of dry white wine
1 teaspoon white wine vinegar
1/2 cups of heavy cream
12 tablespoons of unsalted butter (softened)
Salt and Pepper
Directions
Combine shallots, wine and vinegar, in a small, heavy sauce pan.
Cook over medium heat until the liquid has evaporated. Whisk in the cream and reduce by half.
Remove from heat and whisk in the butter - little by little.
Stir in any desired herbs or other flavorings.
Keep warm, but do not over heat!
Recipe by Mark Hartman.
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