2 shallots, thinly sliced

½ cup (125 ml) olive oil

2 tbsp (30 ml) store-bought piri piri sauce

2 tbsp sweet paprika

½ cup (125 ml) white wine

½ cup (125 ml) chicken broth

½ cup (115 g) unsalted butter, softened

2 cloves garlic, chopped

In a small saucepan over high heat, brown the shallots in ¼ cup (60 ml) of the oil. Add the piri piri and paprika. Cook for 1 minute. Add the remaining oil (¼ cup/60 ml), the wine, broth and butter. Let simmer for about 15 minutes or until the sauce thickens slightly. Add the garlic and cook for 1 minute. Set aside.

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