Makes about 1 cup. Difficulty
1 large shallot, minced 2 cups dry white wine 1 stick (4 ounces) cold unsalted butter, cut into pieces 1/4 cup finely chopped fresh herbs, such as parsley, chives and tarragon Salt and freshly ground black pepper to taste
In a medium saucepan, combine shallot and wine; bring to a boil over high heat until reduced to 1/2 cup, about 20 minutes. (To make sauce with pan juices, discard fat from pan, add reduced wine and boil for 30 seconds, scraping bottom of pan with a wooden spoon to dissolve browned bits.)
Remove from heat, whisk in butter, 1 tablespoon at a time, to make a thick sauce.
Return pan to heat briefly to warm sauce if necessary; do not boil. Add herbs, season with salt and pepper and serve.