- 1/4 cup dry red wine
- 1/4 cup dry sherry
- 3 tablespoons balsamic vinegar
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 2 egg yolks
- 1/3 cup unsalted butter, melted
How to Make It
Bring first 5 ingredients to a boil in a small saucepan; cook 2 minutes. Cool mixture.
Whisk egg yolks into wine mixture, and cook over low heat, whisking constantly, until thickened. Slowly whisk in butter until blended. Serve immediately.