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2¼ cups
Easy
By Peter Sherman and Stephanie Banyas
Published 2019
I think of this as a béarnaise sauce, without the butter but all of the flavor. I love using it as a dip for vegetables, a dressing for salads, or an easy sauce for grilled chicken and fish.
In a medium nonreactive saucepan, combine the shallots, vinegar, wine, and
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