|Dry white wine||1⁄4 Cup (4 tbs)|
|Minced shallots||1 1⁄2 Tablespoon|
|Beef consomme||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Minced parsley||1 Tablespoon|
|Freshly ground white pepper||To Taste|
Combine the wine, shallots and consomme in a small saucepan.
Cook over medium heat until all the ingredients have boiled down to about 1 1/2 tablespoons.
Mash the butter with a wooden spoon and beat it until it is light and creamy.
Or beat with an electric blender.
Beat the butter, 1 tablespoon at a time, into the wine mixture, beating well after each addition.
When all the butter has been beaten in, beat in the parsley and salt and pepper to taste.