Beet Butter Sauce Recipe

• 1/2 c. white wine
• 1/2 c. white wine vinegar
• 1 x shallot, finely minced
• 1 med fresh beet, cooked and grated
• 1 x bay leaf
• 12 whl black peppercorns
• 1 c. unsalted butter
• 2 Tbsp. heavy cream

1. In a small saucepan, combine the wine and vinegar and reduce to 2 Tbsp.
2. liquid.
3. Set aside.
4. In a separate saucepan, combine the shallot, beet, bay leaf, peppercorns, and butter and cook on low heat for 10 to 15 min, or possibly till the mix is well combined.
5. Add in the reserved wine mix.
6. Stir in the cream and mix together well.
7. Serve hot with baked red snapper or possibly other white fish of choice.
8. YIELD: ABOUT 1 C..
9. THE RHETT HOUSE INN

white wine, white wine vinegar, shallot, fresh beet, bay leaf, unsalted butter, heavy cream

Taken from cookeatshare.com/recipes/beet-butter-sauce-83080 (may not work)