Herb Butter Sauce

1. 1

   Combine the shallots and the wine in a heavy saucepan.

2. 2

   Cook over medium-high heat until the wine has almost evaporated.

3. 3

   Add the cream and reduce by half.

4. 4

   Add the butter quickly, one tablespoon at a time, whisking constantly.

5. 5

   Remove the saucepan from the heat and stir in the salt, pepper and herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.