Shallot White Wine Sauce

This is just the creation of stuff I had in the fridge one day when I was making some pasta. It quickly became ubiquitous in my kitchen. You can adjust it however you need and it is good with tons of things (i.e pasta, fish, chicken, rice, veggies...) 

• Shallots, sliced (to taste - I like a lot of shallots)
• Garlic, two or three cloves minced
• White wine about 1.5 cups
• Chicken broth, about 1/4 cup
• Butter, about two tablespoons (or more if desired)
• Lemon Juice (optional) just a squeeze

Saute shallots and garlic in a dab of oil (season properly) until glassy. Add in wine and broth and reduce to desired thickness. Add butter and simmer until ready to use. Squeeze lemon juice and add fresh ground pepper as taste prefers.

To thicken this sauce you can add flour when sauteing the shallots and garlic. You can also add red pepper flakes for some heat if you like. If you need more liquid and are making pasta you can reserve some of the starchy pasta water after straining.