1 bottle of dry Sherry

1 Pound of unsalted butter, cubed

1 c chopped shallots

6 garlic cloves

2 lemons, cut in half

4 sprigs of fresh Thyme

1 tsp of whole peppercorns

Bay leaf

Salt to taste

Tsp Olive oil

 

In a sauce pot, sweat the chopped shallots, garlic, bay leaf, lemons (squeeze the juice into the mixture, then throw in the rest of the lemon), and fresh Thyme together in the olive oil. Once the shallots turn light brown, add half the bottle of Sherry. Cook this all the way down until there is nearly nothing left. Add the rest of the sherry and reduce by half. Your sauce at this point should be medium brown.

 

Strain all of this through a fine strainer or cheesecloth. Use a rubber spatula as you push the shallot reduction through the strainer. Let cool for at least 5 minutes. Add butter by slowly stirring the butter in the shallot reduction. Once all of the butter has been incorporated, add salt.

 

There you go. The finest butter sauce on the planet!

 

Nacho!