Ingredients
4 Tablespoons unsalted butter, cut into 4 pieces
1 medium shallot minced
1 cup low-sodium beef broth
3/4 cup low-sodium chicken broth
1/4 cup heavy cream
1/4 cup + 1 tablespoon brandy
1 teaspoon juice from 1 lemon or 1 tsp champagne vinegar
salt
Preparation
Heat 1 tablespoon of the butter over medium heat. When the foaming subsides, add the shallot and cook, stirring occaisionally, until softened, about 2 minutes. Add the beef and chicken broths, increase the heat to high and boil untyil reduced to about 1/2 cup, about 8 minutes.
