3 shallots, finely minced
1/4 cup white wine vinegar or muscatel wine
4 tablespoons butter
Pinch of salt (to taste)
1/2 teaspoon freshly chopped parsley

In a small saucepan, boiled down shallots in vinegar or muscatel wine. Continue cooking over low heat stirring occasionally 15 minutes.

Allow to cool. Stir in parsley.

Whisk in some room temperature butter, stirring over low heat. Add salt, vinegar or muscatel.

Simmer five minutes.

Serve with fish.

Submitted by: CM