wine sauce for salmon wellington

[jayhay]

I'm having a dinner party tomorrow night, & would like to make as much ahead as possible. I've prepared the rice & the spinach layers, & am planning to wrap the fillets in phyllo tomorrow morning.

Can I make the following wine sauce now, or will it separate when I reheat it?

1/4 cup white wine vinegar

1/4 cup white wine

2 TB minced shallots

S&P

2/3 cup butter, cut into 1/2" cubes

1TB chopped fresh herbs

Reduce first 4 ingredients & boil for 5 minutes, or until reduced to 2 TB. Reduce heat...add butter a few at a time, vigorously whisking, until thick & smooth.

I haven't made this recipe before, so am a little anxious with 8 women coming over....