Apple CiderChile Butter Sauce

• 1 cup apple cider
• 1 tablespoon shallot or yellow onion, minced
• big pinch of piment dEspelette or other mild chile powder, coarsely ground
• 2 tablespoons unsalted butter in one piece (plus more if needed), very cold

1. In a small saucepan, combine the cider, shallot, and pepper and bring to a simmer over medium-high heat.
2. Cook, stirring and scraping the sides of the pan occasionally with a heat-resistant rubber spatula, until the liquid is reduced to about 2 tablespoons, 15 to 20 minutes.
3. Add the butter and start stirring it around in circles with a whisk, a fork, a wooden spoon, or anything that lets you stab the hunk of butter so that you can move it around easily.
4. The butter will start to melt and the mixture will bubble and boil around the edges.
5. The melted butter should look creamy, rather than melted and oily.
6. Keep stirring and blending until almost all of the butter is incorporated, then remove the pan from the heat as you work in the last bit.
7. Whisk in 1/4 tsp.
8. salt, then taste and adjust the seasoning with more salt, pepper, or a touch more butter.
9. For a perfectly smooth sauce, strain it through a fine-mesh sieve.
10. If you are okay with the shallot, serve as is.
11. If possible, serve right away.

apple cider, shallot, piment, unsalted butter

Taken from www.foodrepublic.com/recipes/apple-cider-chile-butter-sauce-recipe/ (may not work)