Ingredients:

  • 2 medium shallots, finely minced (approximately ¼ cup)
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons white wine vinegar
  • 1/4 cup heavy cream
  • 1 cup (2 sticks) unsalted butter, very cold, cut into small cubes
  • Salt and freshly ground white pepper, to taste
  • Optional: 1 tablespoon chopped fresh herbs (such as chives, parsley, or tarragon)

Instructions:

  1. Combine shallots, white wine, and white wine vinegar in the saucepan. Bring to a simmer over medium heat.
  2. Simmer until almost all the liquid has evaporated, leaving a syrupy consistency (about 1-2 tablespoons remaining). Watch carefully to prevent burning!
  3. Stir in heavy cream and bring back to a simmer. Reduce slightly, about 1 minute.
  4. Remove the saucepan from the heat. Begin whisking in the cold butter, one or two cubes at a time. Whisk constantly and vigorously until each addition is fully incorporated before adding more. Important: Do NOT let the sauce get too hot. If it starts to look greasy, remove it from the heat immediately and whisk vigorously.
  5. Season with salt and white pepper to taste. If desired, stir in chopped fresh herbs.
  6. For an ultra-smooth sauce, strain through a fine-mesh sieve (optional).
  7. Place the saucepan in a bowl of warm water to keep the sauce warm until ready to serve (but do not overheat) (optional).