Saute the shallots in the oil in a medium saucepan over medium heat until softened, about 2 minutes. Deglaze the pan with the wine add the rosemary and simmer until almost all liquid is evaporated, about 3 minutes.
Add broth, lemon juice, and honey. Simmer until reduced to about 1 cup, about 15 minutes. Remove the rosemary and swirl in the butter a cube or 2 at a time until all in incorporated.
Don't over heat or the butter will separate.
Serve over meat.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 241 (64%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 122.6mg||38 %|
|Sodium 108.1mg||4 %|
|Potassium 308.1mg||8 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.2g|
|Protein 28.6g||41 %|
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Calories per serving: 375
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