2 shallots, finely chopped
2/3 c. dry white wine
4 tbsp. butter
1 tbsp. finely chopped parsley
Salt and pepper to taste

1. In a small saucepan, combine shallots and wine. Simmer on low heat until liquid is reduced to 1/4 cup, approximately 5 minutes. Cool.

2. In a food processor or small bowl, combine the cooled shallots, butter, parsley, salt and pepper to taste. Makes approximately 1/2 cup.

Serving suggestions: Serve over baked trout, with baby red potatoes, fruit compote and gingerbread. Also good over steamed vegetables, baked potatoes, broiled meat, seafood, shellfish or pasta.