Tomato Butter

1. 1

   In a small nonreactive saucepan, heat the tomato sauce, vinegar, and shallots until they form a thick paste, measuring about 1/4 cup.

2. 2

   Now slowly whisk in the cold butter, a few cubes at a time into the reduced sauce.

3. 3

   Make sure to completely incorporate each addition of butter before adding any more.

4. 4

   Once all the butter is incorporated, stir in the parsley and adjust the seasonings.

5. 5

   Serve atop potato pancakes, fish, or chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.