|Dry white wine||6 Tablespoon|
|Concentrated meat stock||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Lemon juice||2 Teaspoon|
Chop the shallots or onions very finely.
Melt half the butter in a small saucepan and fry the shallots gently until soft but uncoloured.
Add the wine and bubble briskly until reduced by half.
Add the stock.
Off the heat, beat in the remaining butter, the parsley and lemon juice to taste.