Tomato Butter

Directions

1. 1
   In a small nonreactive saucepan, heat the tomato sauce, vinegar, and shallots until they form a thick paste, measuring about 1/4 cup.
2. 2
   Now slowly whisk in the cold butter, a few cubes at a time into the reduced sauce.
3. 3
   Make sure to completely incorporate each addition of butter before adding any more.
4. 4
   Once all the butter is incorporated, stir in the parsley and adjust the seasonings.
5. 5
   Serve atop potato pancakes, fish, or chicken.