Herb Butter Sauce

• 1/4 cup minced shallots
• 3/4 cup dry white wine
• 1/4 cup heavy cream
• 8 tablespoons unsalted butter
• Salt and freshly ground pepper to taste
• 2 tablespoons finely chopped basil
• 2 tablespoons finely chopped fresh chervil leaves
• 2 tablespoons finely chopped fresh chives

1. Combine the shallots and the wine in a heavy saucepan.
2. Cook over medium-high heat until the wine has almost evaporated.
3. Add the cream and reduce by half.
4. Add the butter quickly, one tablespoon at a time, whisking constantly.
5. Remove the saucepan from the heat and stir in the salt, pepper and herbs.

shallots, white wine, heavy cream, unsalted butter, salt, basil, chervil, fresh chives

Taken from cooking.nytimes.com/recipes/4272 (may not work)