Herbed Butter Sauce

Herbed Butter Sauce

• 2 shallots, minced
• 1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter
• 1/4 cup Chardonnay
• 2 tablespoons chicken stock
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 1/4 cup heavy cream
• 1/2 cup packed chopped tarragon leaves
• 2 tablespoons packed chopped parsley leaves
• Salt and freshly ground black pepper

Directions

1. To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
2. Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.