An intensely buttery sauce. Perfectly Parisian, and perfect for company.
Probably you will never make this, one because it is hard to do and not healthy, but also because it requires a very specific instrument that apparently is no longer in production...
*Cut into slices 250g butter and set aside to soften for a few hours
*Dice 3-4 shallots (we only had 2 last time and added a small onion, I liked it better, I think!) and put them in a sauce pan
*Add just enough liquid to cover them and make them float, using half red wine vinegar and half water.
*Simmer on very low heat just until all the liquid is gone. Place in your fancy french sauce making machine that is no longer in production...
Yes, I know I am giving you an impossible recipe, but oh it is so good! Maybe one day...
NOTE: This sauce should be made at the very last second possible before serving, so if you need to you can stop here and this can sit until you are ready
*Turn on your saucerie and when it is warm (eschalots already added) add the butter one strip at a time, waiting until the last is completely melted before adding another.
Eat over steamed white fish!