In a small saucepan simmer shallots, salt, vinegar, and wine until liquid
is reduced to about 2 tablespoons. Reduce heat to low and whisk in butter,
1 piece at a time, adding each new piece of butter only after the previous
one has combined into the sauce. Season with salt and pepper to taste and
if not using immediately, keep warm in a metal bowl set over a saucepan of
hot water, or keep in a thermos.
Ginger flavored version: Add 1 tablespoon finely grated ginger along with
the shallots. Strain after all the butter has been whisked in.
Yield: 1 cup
Recipe by: Cooking Live Show #CL9086
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
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