- 1 1/4 cups butter
- 1/4 cup red wine vinegar
- 1/4 cup vermouth
- 2 tablespoons lemon juice
- 2 tablespoons chopped shallots
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
How to Make It
Cut butter into 14 equal portions. Set butter portions aside to soften.
Combine remaining ingredients in a small saucepan. Cook over high heat, stirring occasionally, until mixture is reduced to 1 1/2 tablespoons.
Add portions of butter, one at a time, to reduced cooking liquid, beating constantly with a wire whisk until butter melts and mixture turns white. Remove from heat. Serve immediately with baked or broiled fish.