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Ingredients
| shallot onions (chopped): 2 Tbl (minced) |
| white wine: 2 Tbl |
| black pepper: 1/4 tsp (fresh ground) |
| salted butter: 0.25 lb (room temperature) |
| salt (optional) |
Butter Sauce for Broiled Fish and Meats
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
1 serving(s)
Tags
- Combine wine and shallots in a small saucepan and bring to a boil over medium heat until the wine evaporates. Be careful not to burn the shallots. Remove from heat and let cool down about 3 minutes or so, stirring occasionally. Season with the pepper and salt, if using.
- While pan is still hot, but off the stove, whisk in the butter gradually. It will thicken like a béarnaise sauce. If the butter becomes too hot it will curdle.