Provided by Craig Claiborne And Pierre Franey
Categories sauces and gravies
Time 10m
Yield About one cup
Number Of Ingredients 4
Steps:
- Combine the vinegar and water in a saucepan and bring to the boil. Add the shallots and cook down until almost all the liquid has evaporated.
- Add the butter bit by bit, stirring rapidly with a wire whisk over moderate heat. The sauce may boil, but you must stir rapidly. When ready, the sauce should be thickened and creamy.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 15 grams, Sodium 4 milligrams, Sugar 0 grams, TransFat 1 gram
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