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.