• 1serving

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Nutrition Info . . .

VitaminsA, B3, B9, C, D

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml French Tomato Sauce - seeNote

  2. 2 tablespoons 30ml Balsamic vinegar

  3. 1 tablespoon 15ml Chopped shallots

  4. 1 tablespoon 15ml Chopped parsley

  5. 1/2 lb 227g / 8oz Cold butter - cubed into 1" pieces

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "French Tomato Sauce" recipe which is included in this collection.

  2. In a small nonreactive saucepan, heat the tomato sauce, vinegar, and shallots until they form a thick paste, measuring about 1/4 cup. Now slowly whisk in the cold butter, a few cubes at a time into the reduced sauce. Make sure to completely incorporate each addition of butter before adding any more. Once all the butter is incorporated, stir in the parsley and adjust the seasonings. Serve on top of potato pancakes, fish, or chicken.

  3. This recipe yields just over 1 cup of butter.


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