Categories: Dressing/Sauces

Ingredients

• 1 tsp olive oil
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tbsp. cold unsalted butter, cut into 1/8-inch cubes
• 1/4 cup white wine
• 1/4 cup chicken stock
• Leaves from 1 sprig fresh parsley
• Kosher salt and black pepper

Directions

1. After cooking chicken or fish in a pan and setting it aside, return the pan to medium heat, discarding any fat but leaving any browned bits on the bottom. Add the olive oil and shallot and cook until the shallot is soft and translucent, about 2 minutes. Add the garlic and cook until golden and fragrant, about 1 minute longer.

2. Add the white wine and use a wooden spoon to scrape up any browned bits. Cook until the wine has reduced by half, about 2 minutes. Add the chicken stock and cook until reduced by half again, about 3 minutes longer.

3. Remove the pan from the heat and add the cold butter. Stir quickly and continuously until it is fully incorporated and the sauce is thick. Taste and add salt and pepper as needed. Stir in the parsley.

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