Recipe Courtesy of Emeril Lagasse
 

3 tablespoons olive oil
1/2 stick (4 tablespoons) butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
1 tablespoon chopped parsley
1/4 cup dry red wine

In a saucepan over medium heat, warm the olive oil and butter. Add the salt and pepper and simmer for about 4 minutes. Add the garlic and parsley and cook for 30 seconds. Drizzle in the wine and simmer for 3 minutes. Remove from heat and serve immediately.

Yield: 3/4 cup