Ingredients

1½ lbs. butter, softened
8 oz. heavy cream
3 oz. cider vinegar
3 oz. lemon juice
8 oz. dry white wine
2 oz. Chopped Shallots in Oil
salt to taste
white pepper to taste

Instructions

Printer-Friendly PDF(yields 1½ pints)

Reduce the cream by half. Combine the Chopped Shallots in Oil, wine, lemon juice and vinegar. Reduce until nearly dry. Add the reduced cream and continue to reduce slightly. Gradually whisk in butter. Adjust seasoning and just keep warm to help prevent the sauce from breaking.