First the shallots are cleaned and quartered. Now bring a pan to about three quarters of the heat and let three tablespoons of butter and one tablespoon of oil get hot. The oil is used to prevent the butter from burning and becoming bitter and too dark. Then add the shallots, lightly salt and pepper and let them turn translucent while swirling frequently. Now add enough port wine to just cover the shallots. Reduce the heat to half power and allow the port wine to boil down almost completely (approx. 10 to 15 minutes, depending on the stove). Now add another shot of port wine and let it reduce further on a low heat.
Just before serving, stir in approx. 50 to 100 g (cold!) Butter, depending on your taste. Season with a splash of lime juice and a little grated lime zest as well as salt and pepper until you get a spicy mixture of sweetness and acidity. Be careful not to rub off the white bottom shell, which is quite bitter.
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