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Wine Butter Sauce


  • Shallots - 3 (finely crushed)
  • Muscatel wine - ¼ cup
  • Butter - 4 tbsp
  • Pinch of salt
  • Parsley - ½ tsp (chopped)


Boil the shallots in muscatel wine. Cook in low heat and stir occasionally.

Allow the mixture to cool. Then add parsley and stir.

Beat the butter in room temperature and then stir it over the low heat. Add salt and muscatel wine to it.

Simmer for five minutes.

This can be served with fish.

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