1 cup dry white wine
1 small shallot, minced
1 tbsp. unsalted butter, softened
1 cup chicken stock
freshly ground black pepper
1. In a small pan, bring the wine to a boil over medium-high heat and cook until reduced by half, about 6 minutes.
2. In another saucepan, sauté the shallot in the butter over medium heat until tender, about 4 minutes. Add the wine and stock. Cook until reduced by one-third, about 5 minutes. Season to taste with pepper.
L’Orangerie was known for its elegant ambience.