Beurre Blanc (White butter sauce)

• 2 tablespoons red-wine vinegar
• 2 tablespoons water
• 2 tablespoons finely chopped shallots
• 1/2 pound butter, at room temperature

1. Combine the vinegar and water in a saucepan and bring to the boil.
2. Add the shallots and cook down until almost all the liquid has evaporated.
3. Add the butter bit by bit, stirring rapidly with a wire whisk over moderate heat.
4. The sauce may boil, but you must stir rapidly.
5. When ready, the sauce should be thickened and creamy.

redwine vinegar, water, shallots, butter

Taken from cooking.nytimes.com/recipes/10393 (may not work)