2 tablespoons unsalted butter, chilled and cut into pieces
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
How to Make It
Heat the oil in a large skillet or saucepan over medium-low heat. Add the shallots and cook until softened, about 5 minutes. Add the broth and vinegar. Increase heat to medium, bring to a simmer, and cook for 2 minutes. Remove from heat. Add the butter to the skillet and swirl until melted. Season with the salt and pepper. Pour or spoon the sauce over cooked meat.
Good for: Chicken or beef
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