2 tbsp shallots, minced
50 mL white wine vinegar
50 mL dry white wine
1 cup butter, chopped into small pieces
In a saucepan combine 2 tablespoons minced shallots, 50 mL white wine vinegar and 50 mL dry white wine
Season with salt and white pepper. Boil and reduce by about two-thirds or until syrupy. If you have too much liquid your sauce won’t thicken properly.
Add the butter a piece at a time either off the heat or on very low heat, not allowing the sauce to boil. Add the next piece of butter just before the previous piece has dissolved.
Slowly the sauce will become creamy and smooth. If it tastes too acidic add more butter. If it tastes a bit flat you can add a bit of lemon juice.
Strain the sauce at the end to remove shallots if you wish. You can add some herbs such as chives for extra flavour.
Serve immediately or keep warm by placing the pan in warm water. This should help the sauce hold for about 20 minutes.