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Marchand de Vin

3-4 shallots
1 1/4 cup dry red wine
1 tsp chopped parsley
2 tsp fresh lemon juice
3/4 stick unsalted butter

Peel and chop shallots. Saute shallots in about 2 tbsp butter
until soft but not discolored. Add the wine to the shallots and
reduce to about half the original volume. Then stir in parsley,
lemon juice, and a little salt and pepper to taste. Incorporate
the butter.

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