Beurre Blanc

• 4 tablespoons finely chopped shallots
• 1 cup dry white wine
• 2 tablespoons white-wine vinegar
• 2 tablespoons heavy cream
• 8 tablespoons cold, unsalted butter cut into pats
• 1 tablespoon finely chopped fresh tarragon, or any fresh herb of choice
• Salt and freshly ground white pepper to taste

1. Put the shallots, wine and vinegar into a small, heavy saucepan.
2. Cook over medium heat until the mixture is reduced to four tablespoons.
3. Add the cream.
4. When it reaches a boil, reduce the heat to low and whisk in the butter one pat at a time.
5. Add the tarragon, season with salt and pepper, and keep warm.

shallots, white wine, whitewine vinegar, heavy cream, cold, fresh tarragon, salt

Taken from cooking.nytimes.com/recipes/10730 (may not work)