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Melt the butter in a second saucepan over medium heat.
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Fill the first saucepan with the vinegar and shallots, cook this over medium heat until almost evaporated.
If using brown rice or barley, toast first: Heat a medium saucepan over medium-high heat and add the barley or brown rice.
3. Heat cream in a medium saucepan over low heat, until reduced by one-fourth.
In a saucepan over medium heat, reduce sauce by one-third, then set aside and keep warm.
Melt the butter either in a saucepan over low heat on the stove or in the microwave for about 15 to 30 seconds (depending upon your microwave strength).
2. Place the saucepan over medium heat.
Heat stock in saucepan over medium heat.
Heat a saucepan over a medium heat.
Place a saucepan over medium-low heat.
Place a saucepan over medium heat and melt the butter.
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