jmcquown <[email protected]> wrote:
>6 Tbs. finely chopped shallots
>1-1/2 c. burgundy wine
>12 Tbs. butter
>salt & freshly ground pepper
>Combine the shallots and wine in a saucepan and bring to a vigorous boil.
>Let the wine cook down to about 1/3 cup. Continue cooking over high heat,
>stirring rapidly with a whisk. Add the butter 2 tablespoons at a time until
>the sauce is smooth. Season with salt and pepper.
Next time I pop open a bottle of La Tache I'll make this stuff.