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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is the simplest and most magical of the kitchen sauces. There is no real reason why it should work, but it does work extremely well. Be painstaking and do not try rushing.
In a heavy stainless-steel or enameled saucepan, boil the wine and vinegar with the shallots and a pinch of salt until only enough liquid remains to moisten the shallots. Remove the pan from the heat and allow to cool for a few minutes.
Season with pepper. Place the pan on a fireproof mat or flame diffuser over a very low heat. Whisk in the butter, a handful of dice at a time, until the