White Wine Herb Sauce

1. 1

   In a medium nonreactive saucepan, combine the shallot and wine and boil over high heat until reduced to 1/2 cup, about 20 minutes.

2. 2

   (To make the sauce with pan juices, discard the fat from the saute skillet, add the reduced wine and boil for 30 seconds, scraping the bottom of the pan with a wooden spoon to dissolve the browned bits.)

3. 3

   Off the heat, whisk in the butter 1 tablespoon at a time to make a thick sauce.

4. 4

   Return the pan to the heat briefly to warm the sauce if necessary; do not boil.

5. 5

   Add the herbs, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.