really easy-to-make sauce that goes well on vegetables, with fish
or roasted meat!
the shallots into small pieces,
Heat a small saucepan over medium heat.
Add a little oil and shallots.
Fry for a few minutes, until the shallots are translucent.
Add our Forest Umami and sauté for 2 minutes.
Add the white wine and vinegar and reduce until almost all of the
liquid has evaporated.
At this point, remove the pan from the heat and gradually add the
butter to emulsify.