Gourmet Butter & Wine Sauce
Source of Recipe
Robbie
Prep. Time: 0:25
Yield: 1 1/4 cup
1 cup dry red OR white wine (see Notes, below)
2 shallots - minced
1 Tbls. beef OR chicken soup base (see Notes, below)
8 Tbls. real butter
1 Tbls. minced fresh rosemary OR basil (see Notes, below)
1 Tbls. minced fresh thyme
1 Tbls. minced fresh parsley
salt and pepper - to taste
-In a medium saucepan over medium-high heat, boil wine and shallots until mixture has reduced by 2/3, about 15 minutes.
-Stir in soup base and remove pan from heat.
-Whisk in butter, 1 Tablespoon at a time; continue stirring until all butter has melted; stir in herbs, salt, and pepper.
Notes : This sauce is wonderful over any cooked steak or chicken breast, whether pan-fried, broiled, or grilled. For steak, use red wine, beef soup base, and rosemary; for chicken, use white wine, chicken soup base, and basil.
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