Parsley Butter Sauce - cooking recipe

Ingredients
    3 Tbsp. finely chopped shallots
    2 Tbsp. sherry vinegar
    1/4 c. dry white wine
    1/2 c. fish broth or bottled clam juice
    1/2 c. heavy cream
    3 Tbsp. butter
    salt to taste, if desired
    freshly ground pepper to taste
    1 Tbsp. coarse or Meaux mustard
    1/4 c. finely chopped parsley
Preparation
    Combine the shallots, vinegar and wine in a saucepan and bring to a boil.
    Cook until reduced by half.
    Add the broth and cream and bring to a boil.
    Cook at a rolling boil about 45 seconds. Swirl in the butter.
    Add the salt and pepper and stir in the mustard and parsley.
    Yields about 3/4 cup.

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