About this recipe: This wine and shallot reduction sauce mixed with butter is usually served with fish.
Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though. - 15 Oct 2008 (Review from Allrecipes US | Canada)
Only used 3/4 cup butter - served over mushroom ravioli - it was WONDERFUL! Just make sure you whisk - A LOT! I'll be saving this one! - 12 Feb 2010 (Review from Allrecipes US | Canada)
My family loves this. I serve it with bowtie or farfalle pasta and chicken. I modified it slightly: 3 bay leaves instead of 1, omit white wine vinegar. I have substituted the shallot with both garlic and regular onion as I have available. I probably use a bit more wine, a bit more cream, but less butter than this recipe calls for. I use about one stick of real butter. I cook the noodles until almost done and finish them in the sauce and then throw in cooked sliced chicken. The people at my table are always fighting for the last little bit. - 06 Feb 2012 (Review from Allrecipes US | Canada)