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Print this Recipe    Cilantro Butter

Cilantro Butter Sauce

1 cup dry white wine
1 shallot, minced
1 cup whipping cream
1 cup (2 sticks) unsalted butter, softened
1/2 cup chopped fresh cilantro

Boil wine with shallot in a medium non-reactive saucepan until
reduced to 1/3 cup. Stir in cream and boil until reduced by about
half. Working over very low heat, whisk in the butter, 1 tablespoon
at a time, until sauce is light and thick. Do not allow sauce to
boil at any time or it will separate. Strain sauce through a fine
wire mesh strainer into a warm bowl. Stir in cilantro, salt and
pepper. Keep warm by covering tightly with plastic wrap and then
placing bowl in a pan of warm water.

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