Preparation is easy
Preparation time is 20 minutes
Ingredients
- 2 small shallots minced
- 1 teaspoon butter, unsalted (5 millilitres)
- 2 cups red wine (500 millilitres)
- 1 cup butter, cut in cubes (250 grams)
Directions
- In a saucepan over a medium-low heat, saute the shallots in 1 teaspoon of butter. Once they have turned golden in colour, turn up the heat and add the wine.
- Flambe it to burn off the alcohol.
- Turn the heat back down and simmer the sauce to reduce it to ½ cup (125 milliliters) before taking it off the heat.
- Add the butter cube by cube, whisking all the time. It is important to whisk in each piece before adding the next to emulsify the sauce well so that it does not separate.
- Serve with beef or lamb.