Butter Sauce With Shallots and Wine

This sauce is similar to a bearnaise and good served with broiled fish or any broiled or roasted meat.

• Ready In: 20 mins
• Serves: 6
• Yields: 1/2 cup

Ingredients

• 2  tablespoons shallots, finely chopped
• 2  tablespoons dry white wine
• 1⁄4 teaspoon fresh ground pepper
• 4  tablespoons butter, room temperature
• 4  tablespoons olive oil
•  salt (optional)

Directions

1. Combine shallots and wine in a small saucepan. Boil, and cook until liquid evaporates being careful not to burn shallots. Remove from heat and allow to cool about 3 minutes, stirring occasionally.
2. Add butter and olive oil to saucepan and whisk until it becomes thickened. If the pan is too hot the butter will curdle. Serve.