1. Place a 6- to 8-inch frying pan over high heat. Add butter and shallots, and stir often until shallots are limp, but not browned, 2 to 3 minutes.
2. Add wine and boil until reduced to about 3/4 cup, about 5 minutes. Add salt to taste. Finish as directed in notes.
Nutritional analysis per tablespoon.