In this herbaceous sauce, white wine brings out the flavor of the shallots and herbs by bonding to the butter and imparts greater flavor to the dish from the reduction in liquid.
2 shallots, minced
2 cups dry white wine
1/4 cup cold organic unsalted butter, cubed
1/4 cup chopped fresh herbs (TIP:Opt for a mix of any of the following: fresh flat-leaf parsley, tarragon, chives or chervil)
Sea salt and fresh ground black pepper, to taste
In a small saucepan, bring shallots and wine to a boil on high. Reduce heat slightly to a gentle boil and continue to cook, stirring occasionally, until reduced to about 1/2 cup, about 20 minutes. Remove from heat and whisk in butter gradually until incorporated. Before serving, return sauce to medium heat and gently warm as needed; do not boil. Stir in herbs and season with salt and pepper.
This versatile robust sauce is a great staple to have on hand in your fridge or freezer. And feel free to jazz up our recipe with your favorite herbs and spices for varied flavor every day of the week.