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Mexican   -   Shallot Butter Sauce   adapted from Vincent's Cookbook

  • 1 Pound Butter -- softened
  • 2 Shallots -- chopped
  • 1 Cup White Wine
  • 1/2 Cup White Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • Salt And Pepper -- to taste
Directions Saute shallots with the wine & vinegar. Reduce the liquid for 10 minutes until the pan is dry, and only shallots remain. Whisk in butter. After butter is totally melted, add remaining ingredients, bring to boil. Remove from heat, keep warm.
Serves 1
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 2, Speed: 2, Overall: 3 Rate this recipe

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