- Melt 2 tbs butter in large straight-sided sauté pan over medium high heat. Add garlic and shallot and cook until garlic is golden.
- Add remaining ingredients and cook just until butter is melted. Remove from heat and allow to come down to room temperature.
- Pureé sauce in batches until smooth. Return to pan and heat through on low heat. Serve with a steak, some tilapia or mahimahi, or even fried chicken.