Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,? separate.
In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam.
Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy.
Strain sauce (optional). Season with salt and pepper to taste Serve over steamed asparagus
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.