Beurre Blanc

• 1 cup fish stock
• 4 shallots minced
• 4 teaspoons champagne vinegar
• 1 cup Puligny Montrachet
• Pinch thyme
• 1 small bay leaf
• 3 cups heavy cream
• 1/2 pound unsalted butter
• 1/2 cup mushrooms, sliced
• Salt and white pepper to taste

1. Combine fish stock, shallots, vinegar, wine, thyme, bay leaf and mushrooms in a large saucepan; reduce to approximately 3/4-cup.
2. Add cream and reduce to approximately 2 1/2 cups, stirring occasionally.
3. Add butter piece by piece, whisking continuously.
4. Pass through a fine strainer and season with salt and pepper.

fish stock, shallots, champagne vinegar, montrachet, thyme, bay leaf, heavy cream, butter, mushrooms, salt

Taken from cooking.nytimes.com/recipes/10109 (may not work)