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Marchand de Vin

1 tb unsalted butter
6 tb unsalted butter
3 tb minced shallots or green onions
1/2 cup dry red wine
2 tb minced parsley

Heat 1 tablespoon butter and stir in shallots. Cook slowly for a
minute or so. Pour wine into the skillet and boil down rapidly
until the liquid has reduced almost to a syrup.

Take pan off heat and swirl in 6 tablespoons butter. Add salt and
pepper to taste. Add parsley.

4-6 servings

If you want to make a sauce Bercy (white sauce for steak), substitute
a dry white wine or dry white vermouth for the red wine.

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