In a medium saucepan, combine the shallots, wine,
and peppercorns; bring just to a boil. Reduce the heat to medium-low
and simmer until reduced in volume by 1/2, about 2 minutes.
Whisk in the butter, 1 tablespoon at a time, adding each piece before
the previous one has been completely incorporated. Continue until
all the butter is incorporated and the sauce coats the back of a spoon,
removing the pan from the heat periodically to prevent the sauce from
getting too hot and breaking.
Strain into a clean container and use immediately.
Makes 1 cup.
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