Makes 1 1/4 cups
1 large shallot, finely chopped
2 tablespoons unsalted butter
1 cup dry sherry
1 cup heavy cream
1 small bunch fresh chives, chopped (about 2 tablespoons)
Salt and freshly ground black pepper
- In 2-quart saucepan, sauté the shallots in hot butter over medium heat for 3 minutes, until browned.
- Add the sherry and continue cooking for 8 to 10 minutes, until reduced to 1/2 cup liquid. Add heavy cream and bring to a boil.
- Reduce the heat and simmer for 5 to 10 minutes, until reduced to about 1 1/4 cups liquid.
- Remove from heat. Stir in the chives. Season to taste with salt and pepper.
- Serve immediately.