Beurre Blanc Sauce aka White Butter Sauce

Ingredients

2 shallots, chopped fine

3/4 cup of dry white wine

1 teaspoon white wine vinegar

1/2 cups of heavy cream

12 tablespoons of unsalted butter (softened)

Salt and Pepper

Directions

Combine shallots, wine and vinegar, in a small, heavy sauce pan.

Cook over medium heat until the liquid has evaporated. Whisk in the cream and reduce by half.

Remove from heat and whisk in the butter - little by little.

Stir in any desired herbs or other flavorings.

Keep warm, but do not over heat!

Recipe by Mark Hartman.