1. Soften the shallots in a little butter over a low heat. 2. Then add the vinegar and white wine and boil until reduced to one third. 3. Add the cream and cook gently for 1 minute. 4. Mix in the butter little by little and add the herbs. 5. Transfer to a blender and process until smooth or pass through a fine sieve. 6. Return to the pan, season with salt and pepper and heat very gently to warm through. 7. Serves with steamed fresh veggies. ---------------------------------------------------------------------------
Nutrition
Ingredients
