Yield: Yields about 2/3 cup.
In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.
Excellent with the blue cheese burgers in the same article. We served the burgers & sauce with rosemary focaccia on the side, and it was a great match. I could tell my son (22) was "iffy" about the sauce idea, but he loved it as much as everyone else.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.