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- Soften the shallots in a little butter over a low heat.
- Then add the vinegar and white wine and boil until reduced to one third.
- Add the cream and cook gently for 1 minute.
- Mix in the butter little by little and add the herbs.
- Transfer to a blender and process until smooth or pass through a fine sieve.
- Return to the pan, season with salt and pepper and heat very gently to warm through.
- Serves with steamed fresh veggies.