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Butter: Bercy Butter
posted by bill 11-09-100 9:30 PM
Bercy Butter
The Joy of Cooking 1972
4 servings
2 tsp. finely chopped shallots
3/4 Cup dry white wine
1/4 Cup butter
2 tsp. finely chopped parsley
salt and pepper, to taste
Simmer shallots and wine in a saucepan until reduced to 1/4 original quantity. Cream butter, parsley, salt and pepper together and blend into the wine mixture.
Serve with fine meat.
It takes a bit of whipping to incorporate the wine/shallot combo into the butter but is well worth the effort.
