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1 cup
Easy
Published 2003
Combine the red wine, shallot, and vinegar in a nonreactive heavy saucepan and simmer over low heat until reduced to a syrupy consistency.
Slowly incorporate the cold butter into the sauce while simmering, stirring with a wooden spoon and adding one piece of butter at a time; add the next piece when the previous one has just melted into the sauce.
Remove the shallot and season t