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Butter Sauce for Broiled Fish and Meats

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“An easy and simple butter sauce to dress up broiled chicken, fish, or other meat.”
READY IN:
15mins
SERVES:
4
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine wine and shallots in a small saucepan and bring to a boil over medium heat until the wine evaporates. Be careful not to burn the shallots. Remove from heat and let cool down about 3 minutes or so, stirring occasionally. Season with the pepper and salt, if using.
  2. While pan is still hot, but off the stove, whisk in the butter gradually. It will thicken like a béarnaise sauce. If the butter becomes too hot it will curdle.

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