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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.
- Serving Size 1/4 recipe
- Calories 135
- Carbohydrate Content 6 g
- Cholesterol Content 31 mg
- Fat Content 12 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 7 g
- Sodium Content 71 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g