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Step 1

Melt ½ the butter in a pan over medium-high heat.

Step 2

Add shallots and cook until translucent, about 3 minutes.

Step 3

Add broth to pan and increase heat to high. Bring mixture to a boil.

Step 4

Once boiling and slightly thickened, add white wine, and boil until reduced by a third.

Step 5

Slowly whisk in remaining butter 1 tbsp at a time.

Step 6

Mix in cornstarch mixture and whisk until thick.