1. Finely chop the shallots and put to one side. Add 75g of the butter to a pan and melt. Sweat the shallots off in the butter until soft, then add the garlic. Allow to cook gently for 5 minutes or so on a low heat, not allowing the mix to colour. Now add the wine and reduce by ¾ of the volume.
2. Add the other 75g of butter to the shallots that are cooked and remove the pan from the heat. Pour in to a clean kilner jar whilst hot and close immediately.
3. This mix will then keep for up to a week in the fridge and is good for adding to things at the last minute such as pasta dishes, stir fry's and even quick sauté cabbage.
Recipe courtesy of www.UKshallot.com