2 tablespoons reduced sodium or gluten-free soy sauce 1 teaspoon prepared wasabi paste 2 teaspoons minced shallots ΒΌ cup white wine (I used Sauvignon Blanc) 2 tablespoons whole milk 2 tablespoon unsalted butter
In a small bowl, combine soy sauce and wasabi paste. Set aside. In a small skillet over medium-low heat, add shallots and wine. Simmer until reduced by half, 2-3 minutes. Add the milk and whisk constantly until the sauce no longer looks separated and has slightly thickened (about 1 minute). Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.
Sauces