“This sauce is similar to a bearnaise and good served with broiled fish or any broiled or roasted meat.”
READY IN:
20mins
SERVES:
6
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine shallots and wine in a small saucepan. Boil, and cook until liquid evaporates being careful not to burn shallots. Remove from heat and allow to cool about 3 minutes, stirring occasionally.
  2. Add butter and olive oil to saucepan and whisk until it becomes thickened. If the pan is too hot the butter will curdle. Serve.

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