- 1/4 cup white wine vinegar
- 2 tablespoons dry white wine
- 1 1/2 tablespoons shallot, finely chopped
- 1 1/2 cups cold butter, cut into 1/2-inch pieces
- 1/4 cup heavy whipping cream
- salt to taste
- Combine vinegar, wine, and shallot in a shallow saucepan over medium-high heat. Reduce heat to medium, and simmer until reduced by half, about 5 minutes.
- Reduce heat to low and whisk 2 tablespoons butter into shallot mixture. When butter is almost melted and blended into sauce, whisk in another 2 tablespoons butter. Repeat this process until all the butter is incorporated and the sauce is thick.
- Stir cream into sauce and season with salt.